Mushroom Duxelles Crostini (Delicious Nov 2020)

The smell of butter, garlic, mushroom and thyme frying and bubbling away. What could be better?

🍄 Makes 4 crostini

• a large handful of chestnut mushrooms

• 2 garlic cloves (one for the mushrooms, one for your bread)

• crema di parmigiano: 125g ricotta & 50g of grated parmesan (plus extra parmesan for grating on top).

• fresh thyme

• extra-virgin olive oil

1. Finely chop your mushrooms.

2. Crush a clove of garlic.

3. Put a good slab of butter into the frying pan along with your crushed garlic. Turn it onto a medium-high heat, and let it start to sizzle.

4. Add your mushrooms, a few de-sprigged bits of fresh thyme, and fry until caramelised.

5. Put to the side.

6. Grate your parmesan and place it into a bowl with the ricotta.

7. Whip them together with a fork.

8. Toast your crostini.

9. Rub with raw garlic and drizzle with extra-virgin olive oil.

10. Put a tsp of your crema di parmigiano onto the base of each crostino.

11. Sprinkle on your fried mushrooms.

12. Grate some parmesan on top.

13. Decorate with a sprig of fresh thyme.