Baked Marinated Mushrooms
500 grams Field or Portobello mushrooms
1/4 cup olive oil
1/2 cup red wine
2 Tbsp brandy
1-2 cloves garlic, peeled and crushed
freshly ground black pepper
1 crusty loaf of bread
1 small red onion, peeled and chopped
2-3 rashers bacon, chopped
1 Tbsp olive oil
1 tsp wholegrain mustard
1-2 Tbsp chopped Italian parsley
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 180C 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.
4. Serve the mushrooms on bread, scattered with the topping, spoon over the cooking juices.