Mushroom Bruschetta

|Grown-up mushrooms on toast serve with or without the mozzarella on top!|mushrooms parsley|2 sourdough or country bread slices35g olive oil1 onion1 garlic clove2.5 tablespoon dry white wine300g mushrooms thickly sliced1.5 tablespoon chopped parsley75g fresh mozzarella|Grill the bread on both sides on a hot ridged griddle. Brush with olive oil. Keep warm.Melt the butter and fry the onion and garlic for 5 minutes until soft and golden. Add the mushrooms and toss well.Fry over a high heat for 1 minute. Pour over the wine and season well. Cook over a high heat again until the wine evaporates.Stir in the parsley. Pile the mushrooms onto the bruschetta.You can add some sliced mozzarella and flash under the grill for 30 seconds to melt if desired but equally delicious withoutServe immediately sprinkled with extra chopped parsley.|10.00 minutes|2|