Mushroom bruschetta
Serves four
50 g rocket
4 slices country bread
about 150 g dark mushrooms or small ceps
2 shallots
2 cloves garlic
truffle olive oil
1 jar truffle butter
parsley
salt and black pepper
Rinse rocket, slice the mushrooms and chop onions and parsley. Fry onions and mushrooms in truffle oil. Add truffle butter and chopped parsley. Roast the bread slices. Portion out the mushrooms on the bread slices and garnish with rocket. Pour remaining truffle butter from the pan on each portion. Serve immediately.