2 cloves garlic
2 tablespoons olive oil
2 Italian sausages, chopped
1 tablespoon chopped fresh flat-leaf parsley
200ml/7 fl oz dry white wine
300 g/11 oz mixed wild and cultivated mushrooms, coarsely chopped
150 g/5 oz tomatoes, peeled and chopped
about 6 tablespoons Meat Stock
4-6 Tuscan or wholemeal bread slices
salt and pepper
fresh mint leaves, to garnish


1.Chop 1 garlic clove. Heat the olive oil in a frying pan.
2. Add the sausages, chopped garlic and parsley and cook over a low heat, stirring occasionally, for 5 minutes.
3.Pour in the wine and cook until evaporated. Add the mushrooms and cook for a few minutes, then add the tomatoes.
4.Cook, gradually adding the stock, until cooked through and tender. Season with salt and pepper to taste.
5.Lightly toast the bread on both sides. Rub with the remaining garlic and spread the mushroom mixture on top
6.Garnish with mint leaves and serve immediately.

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