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 |
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Directions
- Chop the mushrooms roughly.
- 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.
- Add the parsley, marjoram, salt and pepper to taste.
- Toast the sliced bread, rub with the remaining garlic clove and brush with the extra olive oil.
- Top with the warm mushrooms and serve immediately.
