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CARAMELISED SHALLOT AND MUSHROOM TOASTS

Serves 4

Ingredients:

• 6 shallots, peeled and thinly sliced
• 2 tbsp olive oil, plus extra to drizzle
• Few thyme sprigs, leaves only
• 1 garlic clove (unpeeled), lightly crushed Sea salt and black pepper
• 1 tsp caster sugar
• 400g portabellini (or sliced portabello) mushrooms
• Few knobs of butter
• Splash of sherry vinegar
• Handful of flat-leaf parsley, chopped
• 4 thick slices of rustic white bread

How To:

1. Sauté the shallots in a pan over medium heat with the olive oil, thyme, garlic and seasoning for 3-4 minutes until starting to soften. Add the sugar and increase the heat to high. Stir and cook for a few more minutes until the shallots are lightly caramelised.
2. Add the mushrooms and butter. Fry for a couple of minutes until lightly browned, then splash in the sherry vinegar and add a little more seasoning. Cook for a minute or two until the liquid has evaporated. Toss in the parsley.
3. Toast the bread and place a slice on each warm plate. Spoon the shallots and mushrooms on top and drizzle with a little more olive oil to serve, if you like.