Great for party nibbles and starters.


  • 2.5 tblsp olive oil plus extra for drizzling
  • 1 tblsp butter
  • 1 red chilli de-seeded and finely chopped
  • 3 cloves of garlic, peeled and  crushed
  • 4 shallots, peeled and finely chopped
  • 450 g mixed wild mushrooms (ceps, chantrelles, porobello, fairy ring etc)
  • 80 g cashel blue cheese
  • 50 ml white wine
  • 50 ml cream
  • 3 tblsp chopped flat leaf parsley
  • 1 tblsp chopped fresh oregano
  • 1 french baguette, sliced at an angle
  • salt and fresh ground pepper to taste


  • Put the oil and butter in a heavy based frying pan, when hot toss in the chilli, garlic and shallots cook over high heat until it begins to colour then reduce the heat.
  • Stir in the mushrooms and sauté for 3 to 5 minutes until starting to soften.
  • Then add the white wine and reduce the liquid a little.
  • Pour in the cream and reduce a little more.
  • Sprinkle with the chopped fresh herbs and remove from heat.
  • Crumble in the Cashel Blue cheese and stir lightly.
  • Brush the bread with some olive oil and lightly grill on both sides.
  • Put 32 slices of bread on a serving dish and spoon the mushroom mixture on top.
  • Drizzle a little oil on the plate and grind some black pepper on top.

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