Creamy mushroom bruschetta

Ingredients

• 30 g butter
• 3 tbsp olive oil, plus extra to drizzle
• 4 shallots, finely chopped
• 250 g mushrooms, chopped
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 150 ml double cream
• 4 slices firm bread such as sourdough
• Flat leaf parsley, to garnish

Method

1. Melt the butter with the olive oil in a frying pan. Add the shallots and mushrooms and cook until soft and golden.
2. Stir in the garlic and double cream. Season with salt and black pepper, then simmer gently until the sauce has thickened.
3. In a separate frying pan, cook the bread slices in a little olive oil until crisp and golden on both sides.
4. Spoon the creamy mushrooms over the fried bread, finish with a small drizzle of olive oil and garnish with parsley.