|2 tbsp olive oil||3 tbsp dry sherry|
|7 oz (200 g) mushrooms, coarsely chopped||handful of flat-leaf parsley, finely chopped|
|sea salt and freshly ground black pepper||8 slices country-style bread, toasted|
|3 garlic cloves, finely chopped||3½ oz (100 g) Manchego cheese, shaved into strips with a vegetable peeler|
|1 tsp paprika|
Preheat the oven to 400 F (200 C). Heat the oil in a frying pan, add the mushrooms and salt, and cook over medium heat for 5 minutes, until the mushrooms start to release juices.
Add the garlic and paprika and cook for 1 minute. Add the sherry and 1 teaspoon of pepper, then raise the heat and allow to bubble until the liquid has reduced by three-quarters. Stir in the parsley and remove from the heat. Set aside.
Lay the toast out on a baking tray, then carefully spoon the mushroom mixture on top. Sprinkle liberally with the Manchego shavings and bake in the oven for 2 minutes or until the cheese has melted. Serve hot with a crisp salad, if desired.
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