Ingredients

8tbsp/120ml extra virgin olive oil
1 baguette, about 8oz/250g, cut diagonally into about 16 slices
2tbsp chopped fresh coriander
3 garlic cloves, crushed
2oz/50g unsalted butter
6oz/175g fresh ceps or cup mushrooms
2floz/150ml dry vegetarian white wine
1oz/25g freshly grated vegetarian parmesan-style cheese (optional)
fine sea salt and freshly ground black pepper

Method

1. Use 6 tablespoons of the olive oil for brushing: brush a baking sheet with the oil and brush both sides of each baguette slice with olive oil.

Arrange the slices on the baking sheet and place under a preheated grill.

Brown both sides carefully - try not to overcook them, as they burn easily. Remove and cool.

2. Mix the coriander and garlic. Melt the butter and the remaining 2 tablespoons of olive oil in a frying pan.

Add the mushrooms and saute for 3 minutes. Add the wine and cook gently to reduce it by half.

Lower the heat and stir in the chopped coriander, garlic and season.

Continue to cook gently for about 2 minutes more.

3. Remove from the heat, allow to cool and chop the mushrooms finely.

Stir in vegetarian parmesan-style cheese, if using, and set aside until ready to use.

4. Crostini are good served cold but even better warmed.

Spoon some of the mushroom mixture on to each slice, then heat in the oven until the vegetarian parmesan-style cheese has melted.

Serve immediately.

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