Mushroom Costini is a delectable, bite-sized Italian take on a toastie. Ideal as a light lunch or appetiser, with mushrooms now in season this is the perfect time to add this simple recipe to your repertoire.
Extra virgin olive oil
30g Nuttelex plant based butter*
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
1 teaspoon chopped thyme or marjoram
springs of marjoram or thyme for decorating
Step One: Heat oil with half the Nuttelex in a large frypan over medium heat adding mushrooms and thyme until softened. 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 warm.
Step Two: Heat a pan (griddle pan is best) and brush the baguette pieces on each side with olive oil, then toast 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 baguette pieces. Top with marjoram or thyme sprigs and serve immediately.
* All Nuttelex plant based butters are free from nuts, dairy, soy, corn, gluten and cholesterol. Made without preservatives, artificial colours and artificial flavours all ingredients are also GM free. See the Nuttelex range here