Marinating mushrooms not only improves their flavour, but it seems to prevent them from shrinking as much. When cooked, they have a delicious meaty texture.

Ingredients

• about 500 grams Field or Portobello musrhrooms
• ¼ cup olive oil
• ½ cup red wine
• 2 tblsp brandy
• 1-2 cloves garlic, peeled and crushed
• freshly ground black pepper
• Topping
• 1 small red onion, peeled and chopped

rashers bacon, chopped

• 1-2 tblsp chopped Italian parsley
• 1 tsp wholegrain mustard
• 1 crusty loaf of bread

Method

1. Wipe the mushrooms clean with a paper towel. Combine the oil, red wine, brandy, garlic and pepper in a large bowl. Carefully toss the mushrooms to coat them evenly in the marinade. Allow the mushrooms to marinate for about 1 hour.
2. Arrange the marinated mushrooms in a shallow roasting pan and cook at 180°C for 10 minutes. Turn them over to cook for a further 8 minutes. Gently fry the onion and bacon topping in the oil until just tender and golden. Mix in the parsley and mustard.
3. Cut the bread into 2cm thick slices and brush both sides liberally with olive oil. Barbecue or grill both sides of the bread under a high heat. Serve the mushrooms on bread, scattered with the topping, spoon over the cooking juices.