Mushroom brioche toasts

Preparation

Finely chop the garlic cloves. Clean and slice the brown cap mushrooms. Clean and slice the Portobello mushrooms. Chop the fresh flat-leaf parsley.

Method

1. 1 Heat the oil and butter in a large non-stick frying pan until foaming. Add the mushrooms and cook over a fairly high heat for 3-4 minutes, until golden and just tender (you may need to do this in batches).
2. 2 Add the garlic and cook for a further 1 minute.
3. 3 Pour in the balsamic vinegar, stirring quickly to coat the mushrooms. Allow to bubble for a few seconds, then remove from the heat.
4. 4 Season, and stir in half the chopped parsley.
5. 5 Meanwhile, toast the brioche slices on both sides until golden, then cut each slice in half and divide equally among serving plates.
6. 6 Spoon the mushroom mixture over the brioche and sprinkle with the remaining parsley to serve.