Wild mushroom crostini

Babiche Martens

Mushrooms freshly fried with garlic and chilli are exceptionally good. If you can't get wild mushrooms, a mixture of brown and portobello will be just fine. The hint of chilli adds a wee bit of heat, and plenty of freshly ground pepper is a must.

Ingredients

400 g	Wild mushrooms (Main)
8 Tbsp	Olive oil
2	Garlic cloves, 1 crushed
1	Red chilli, finely chopped
1 Tbsp	Marjoram
1 Tbsp	Chopped parsley
4 slices	Bread, use a good-quality rustic bread

Directions

1. Chop the mushrooms roughly.
2. Heat 6 Tbsp oil in a frying pan. Fry the crushed garlic and chilli for 2 minutes. Add the mushrooms and fry for a few minutes so they still retain their texture.
3. Add the parsley, marjoram, salt and pepper to taste.
4. Toast the sliced bread, rub with the remaining garlic clove and brush with the extra olive oil.
5. Top with the warm mushrooms and serve immediately.