Ingredients
2 ½ tblsp of olive oil plus extra for drizzling
1 tblsp butter
1 red chilli de-seeded and finely chopped
3 cloves of garlic, peeled and crushed
4 shallots, peeled and finely chopped
450 g mixed wild mushrooms (ceps, chantrelles, porobello, fairy ring etc)
80 g Cashel Blue Cheese
50 mls white wine
50 mls cream
3 tblsp chopped flat leaf parsley
1 tblsp chopped fresh oregano
1 French baguette, sliced at an angle
Salt and fresh ground pepper to taste
Preparation
Put the oil and butter in a heavy based frying pan, when hot toss in the chilli, garlic and shallots cook over high heat until it begins to colour then reduce the heat. Stir in the mushrooms and sauté for 3 to 5 minutes until starting to soften. Then add the white wine and reduce the liquid a little. Pour in the cream and reduce a little more. Sprinkle with the chopped fresh herbs and remove from heat. Crumble in the Cashel Blue cheese and stir lightly
Brush the bread with some olive oil and lightly grill on both sides. Put 32 slices of bread on a serving dish and spoon the mushroom mixture on top. Drizzle a little oil on the plate and grind some black pepper on top
