- 2 tblsp olive oil, plus extra for drizzling
- 2 shallots, finely chopped
- 350 g forest mushrooms, sliced (such as chantarelle, oyster and shitake)
- 120 ml white wine
- 120 ml cream
- 2 tblsp chopped fresh mixed herbs (such as flat-leaf parsley, basil and chives)
- 1 french baguette, cut into 12 slices on the diagonal (ends discarded)
- 25 g butter (diced, at room temperature)
- 100 g cashel blue cheese, crumbled
- salt and freshly ground black pepper
- chopped fresh parsley, to garnish
- Preheat a heavy-based griddle pan. Heat the olive oil in a frying pan. Add the shallots and sauté for 2 minutes until softened but not coloured. Tip in the mushrooms, season generously and continue to sauté for another 2-3 minutes until tender.
- Pour the wine into the pan and allow to bubble down and reduce by half. Stir in the cream and herbs and allow to cook for a few minutes until slightly reduced and thickened.
- Meanwhile, add the slices of bread to the heated griddle pan and toast until marked on both sides. Remove from the heat and drizzle a little olive oil over each one.
- Remove the mushroom and cream mixture from the heat and whisk in the butter, then fold in the Cashel blue cheese until just beginning to melt.
- To Serve:
- Arrange the toasts on warmed platter and spoon the wild mushroom and Cashel blue cream on top. Garnish with the parsley. Everyone can help themselves.