Mushrooms en Croute -

The wild mushroom season has been of to a slow start, but for this recipe a little will go a long way.
Serves 8 as an appetizer or 4 as a starter. 

Ingredients:

8 slices toasted baguette
20 g butter, melted
1 tbsp olive oil
1 clove garlic, crushed
¼ small onion, finely chopped
100g wild mushrooms,finely sliced
20g sour cream or crème fraich
¼ tsp cornflour
¼ tbsp finely chopped herbs
¼ tbsp finely chopped fresh thyme
20g Parmesan, grated

Method:

Preheat the oven to moderate 180°. Brush both sides of the bread with the butter. Bake on a baking tray until golden and crisp.

Heat the oil in a large frying pan; add the garlic and onion and cook, stirring, over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes, or until tender. Season with salt and pepper.

Blend the sour cream and corn flour, add to the mushrooms and stir until the mixture boils and thickens. Remove from the heat and stir in the herbs. Allow to cool.

Spread the mushroom mixture onto each croutons and sprinkle with the Parmesan. Place on a baking tray and bake for 5 minutes, or until heated through. Serve decorated with small sprigs of fresh herbs.