Mushrooms with herb croutons

Serves 4

Fresh, seasonal and simple are key factors to good tasting food. This recipe uses a mix of delicious mushrooms, which are in abundance at this time of year. You can ad other flavours to the dish by adding different herbs, a little white wine or sherry, and maybe a little half fat crème fraiche. The croutons can vary in flavour too, just sprinkle with a little sweet paprika, or rub with a garlic clove.

Ingredients

500g mushrooms- use a mix if possible- field, button, chestnut, shitake, oyster.
1 medium size onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 dessertspoon olive oil
¼ teaspoon sea salt
Freshly ground black pepper
200ml vegetable stock
4 medium slices white or wholemeal Braces bread
2 tablespoons olive oil
2 tablespoons chopped herbs, use a mix such as parsley and chives

Instructions

Heat a dessertspoon of olive oil in a frying pan, add the chopped onion and cook until soft. Add the garlic and mushrooms and mix well. Cook over a high heat, stirring occasionally. Pour in the stock and cook for about five minutes. Add the sea salt and a little ground black pepper.

To make the croutons mix together the olive oil and herbs and lightly brush the slices of bread on each side. Grill until golden and then cut into triangles. Spoon the mushrooms into serving dishes, add in the croutons around the edge and serve.