Great for lunch, but also makes a fantastic canapé with smaller toasts. The mushrooms are roasted rather than fried, so the mixture ends up drier, and won’t make the bread soggy. The flavour of truffle really comes through – pour some glasses of Champagne and enjoy.
Feeds 2 as a lunch, or 4 – 8 for canapés
200g mushrooms (chestnut mushrooms, creminis, or white mushrooms)
1.5 tsp olive oil + more for brushing the toasts
Salt and pepper
1 tsp butter
2 – 3 sprigs of fresh thyme
1 clove garlic, peeled
Clean your mushrooms, then slice lengthways into slices and tumble them into a small roasting dish. Drizzle over the olive oil and lightly season with salt and pepper. Strip the thyme leaves from their stalks and add to the mushrooms, giving everything a good toss. Add the butter in little dots all over the mushrooms and roast for 35-45 minutes, or until brown and shrivelled, but not crisp. Remove from the oven and drizzle over a little truffle oil. Set aside.
Slice the ciabatta into four thin slices and use a pastry brush to paint one side lightly with olive oil. Toast both sides on a griddle pan or under the broiler (oven grill). While hot, rub the oiled side of the toasts with the cut side of a garlic clove. Divide the mushrooms across the toasts and, using a vegetable peeler, shave some parmesan on top. Either leave the slices whole or cut in half, depending on the size you want, and serve.