Mushroom Bruschetta

Perfect for snacking or as an entrée

For mushroom pate blend together until smooth…

• 30g butter

• 1 brown onion, halved, finely chopped

• 3-4 garlic cloves, crushed

• 300g mushrooms (I used chestnut ), chopped

• 125g cream cheese, at room temperature

• Fresh thyme leaves

• Freshly chopped parsley

• Pinch of sugar

• Salt and ground black pepper, to season

• 1 baguette, sliced crossway

• 1 tbsp extra virgin olive oil

For chopped mushrooms to top the pate

• 100g mushrooms , chopped

• 1 tbsp olive oil

• 1 fresh chillie

• 3 garlic cloves 

• 1 tbsp white whine vinegar

• ¼ brown onion 

• 100ml single cream

• Fresh parsley

• Garnish ( I used micro kale)

In a pan sauté garlic, onions and chilli for 3 minutes then add the mushrooms and white wine vinegar, let this cook for 5 minutes before adding the cream, chilli, salt and pepper and simmer for a further 3-4 minutes and add your fresh parsley.

Slice the baguette crossway and top with pate and mushrooms and garnish.

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