Mushroom and bean bruschetta

Serves 4-6

Preparation: 10 min

Cooking: 10 min

• 60 ml (¼ c) olive oil

• 30 g butter

• 400 g mixed mushrooms, halved if large

• 2 red chillies, chopped

• 2 leeks, finely chopped

• 3 garlic cloves, chopped

• 60 ml (¼ c) white wine

• 100 g green beans, blanched

• 4 slices bread

• extra olive oil for brushing

• 1 garlic clove, halved

• handful of fresh parsley

• salt and pepper

• handful of grated mozzarella cheese

1 Heat the oil with half the butter in a large pan over medium-high heat. Fry the mushrooms for 2 minutes or until wilted. Remove and set aside. Reduce the heat to medium.

2 Add remaining butter to the pan with the chillies, leeks and chopped garlic. Stir-fry for 2 minutes or until soft, then add the wine and cook for 2 minutes or until evaporated. Return the mushrooms to the pan and stir in the blanched beans.

3 Meanwhile, heat a griddle pan over medium-high heat. Brush the bread on both sides with extra oil, then toast on the griddle pan for 2 minute on each side or until lightly charred. Rub one side of each slice with the cut side of the halved garlic.

4 Stir the parsley into the mushroom mixture, season with salt and pepper and sprinkle the mozzarella cheese over. Pile onto the toasted bread and serve.

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