Mushroom Bruschetta
Vegetables / Winter / Oliver Rowe / Serves: 2

200-250g mushrooms
slices of sourdough bread
2 tablespoons extra-virgin olive oil
2 cloves of garlic, chopped
30g unsalted butter
150ml Fuller's London Pride, or similar bitter ale
sea salt and freshly ground black pepper
1 tablespoon marjoram leaves


Can be made with portobello, or wild mushrooms.
Replace the marjoram with parsley and add all at the end.
Try with a squeeze of lemon?

Clean the mushrooms and slice.
Grill the bread and rub with garlic.
In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it begins to brown.
Add the butter and the mushrooms. Toss all this together, then turn the heat up and add the ale and two-thirds of the marjoram. Season with salt and freshly ground black pepper and keep the heat high.
Cook until the liquid released by the mushrooms and the ale has reduced and thickened a little.
Place the toast in plates and scoop the mushrooms on top, dividing the juices between.
Drizzle a little olive oil on top and serve with a twist of black pepper.