3 tablespoons olive oil
300 g/11 oz porcini mushrooms, chopped
12 teaspoons chopped fresh marjoram
1 clove garlic, chopped
about 6 tablespoons Meat Stock
1 tablespoon capers
1 tablespoon chopped fresh flat-leaf parsley
1 loaf country-style bread, sliced and lightly toasted
salt and pepper


1.Heat the olive oil in a frying pan. Add the mushrooms, marjoram and garlic and cook, stirring frequently, over a medium heat for 20 minutes, gradually adding the stock
2.Add the capers and parsley and season with salt and pepper.
3.Increase the heat and boil off the liquid. Spread the mixture on the lightly toasted bread slices and serve.

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