Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...
4 large flat mushrooms
100 g teleggio (thinly sliced)
1 tbls chopped flat parsley
1 tbls picked thyme leaves
1 garlic clove (crushed)
1 spring onion (finely sliced)
good virgin olive oil
Slice the ciabatta, rub with some chopped garlic, drizzle with olive oil and bake until golden at 180°C.
Meanwhile place the mushrooms on a baking tray stalks removed and top with remaining garlic, spring onions, parsley and thyme leaves then top that with the sliced Teleggio, season and bake for 10-15minutes until the mushrooms are cooked through.
Place a hot mushroom on top of each slice of bread and serve.