Spanish Garlic Mushroom Tapas

Instructions

1. 1

   Slice 300g mushrooms into halves or quarters. Finely slice 4 garlic cloves and chop 15g parsley. Slice 150g baguette into 8 thick rounds.

2. 2

   Heat oven to 200°C. Place bread slices on a baking tray and bake for 6 to 8 minutes until light golden and crisp on the edges.

3. 3

   Warm 30ml olive oil in a wide skillet over medium heat. Add sliced garlic and 1 dried chili, sizzle for 1 minute until fragrant without browning.

4. 4

   Turn heat to medium-high and add mushrooms. Sauté for 5 to 6 minutes, stirring frequently, until mushrooms soften and drop their liquid.

5. 5

   Pour in 50ml white wine. Simmer on medium heat for 3 minutes until liquid reduces by half and coats mushrooms. Stir in parsley and salt, then take off heat.

6. 6

   Spoon hot garlic mushrooms over crisp toasted bread. Top with 60g finely grated Manchego cheese so it warms and softens slightly before serving.