Nuttelex and mushrooms are the perfect match. Make the most of the season with this simple combo using fried baguette slices topped with mushrooms, garlic and herbs.


Extra virgin olive oil

30g Nuttelex Buttery

300g mixed mushrooms

2 shallots finely chopped

3 garlic cloves, 2 finely chopped, 1 halved

60ml dry white wine

sliced sourdough baguette bread

2 tablespoons chopped flat-leaf parsley


Step One: Heat oil with half the Nuttelex Buttery in a large frypan over medium heat adding  mushrooms for a few  minutes until wilted. Remove and set aside. Reduce the heat adding remaining Nuttelex to the pan with the chopped garlic and shallots. Cook, stirring, for 2-3 minutes until soft, then add wine and cook  until excess liquid is evaporated. Return mushrooms to the pan and keep w

Step Two: Heat a griddle pan and brush the baguette bread on each side with olive oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove

Step Three: Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.