Mushroom Bruschetta with Parsley Pesto and Parmesan Shavings

This is a poshed-up version of mushrooms on toast. Virtually all fungi are delicious on toast so this can be very humble or very exotic depending on the variety chosen.

Serves 2

2 slices of crusty country white bread, ½ inch (1cm) thick

1 clove garlic

Extra virgin olive oil

4-6 flat mushrooms or large oyster mushrooms

Marjoram, thyme or rosemary

1 clove garlic (optional)

Rocket leaves

Freshly grated Parmesan cheese, Parmigiano Reggiano if possible

Parsley pesto

Heat a little olive oil or olive oil and butter in a frying pan. Remove the stalks from the mushrooms and place them skin side down on the pan in a single layer, put a little dot of butter into each one or better still use garlic or marjoram butter.

That is made quite simply by mixing some chopped garlic and parsley or some marjoram into a little butter. Alternatively, sprinkle with freshly chopped marjoram and some crushed garlic if you like.

Season with salt and freshly ground pepper.

Cook first on one side (the length of time will depend on the size of the mushroom: it could be anything from 3-6 minutes), then turn over as soon as you notice that the gills are covered with droplets of juice. Cook on the other side until tender.

Meanwhile, toast or chargrill the bread on both sides and rub immediately with a cut clove of garlic. Drizzle with olive oil and put on two hot plates.

Arrange a few fresh rocket leaves on each one, top with overlapping mushrooms. Drizzle with a little parsley pesto.

Sprinkle with the Parmesan shavings and serve immediately.

If there are any buttery juices in the pan, spoon every drop over the mushrooms for extra deliciousness.