Mushroom with Toast Fingers

Prep time : 10 mins
Cooking time : 20 mins
Serves : 4

Ingredients :
Mushroom sauce
1 tablespoon olive oil
800g mixed mushrooms chopped
2 garlic cloves, crushed
1 teaspoon finely chopped thyme
125ml salt-reduced vegetable stock
1 large handful parsley, finely chopped
4 slices thick wholemeal bread
baby English spinach (optional)
shaved parmesan cheese (optional)

Method:
Heat the olive oil in a large frying pan.

Add the mixed mushrooms and cook over high heat for 4-5 mins, or until soft.

Add the garlic and thyme.

Season and cook for 2-3 mins.

Add 185ml water.

Cook until it has evaporated.

Add the stock, then reduce the heat.

Cook for a further 3-4 mins, or until the stock has reduced and thickened.

Add the parsley.

Grill (broil) or toast the bread until golden on both sides.

Slice into fingers, if desired.

Divide among the serving plates and top with the mushrooms.

Top with baby English spinach leaves and parmesan shavings, if desired.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd