Martini? Yup. Extra Dry (other brands also available…). Truth be told any white boozy liquid will do. I came up with this recipe because I drank all my white wine (surprised?) not much else to it. Great as a snack, light bite or starter – mushrooms on toast are a tasty quick option. Did I mention this is also veggie? Shhh…

Ingredients (Serves 1 as snack or 2 as starter)
Cooking time: 10 mins 

250g mushrooms – Mixed (I used cultivated closed cup white mushrooms, rehydrated porcini mushrooms and rehydrated wild forest mushrooms)
2 cloves of garlic – crushed
1 small shallot – Finely sliced
Double cream – 2 tablespoons
Extra dry Martini (Vermouth) – good glug
Butter for sauteing
Salt & pepper to taste
Fresh parsley – good chopped
Bread – 2 thick slices of a rustic/artisan style bread – toasted when ready to serve

1. Saute –  Stick your frying pan  on a medium heat, add the butter, once is starts to melt add the garlic, shallots and mushroom. Fry them gently for a few minutes.
2. Flavour – turn up the heat a little, add the Martini stir and allow it to reduce. ( I added some of the liquid from the rehydrated mushrooms at this stage). Then add the cream, season and add half of the parsley.  Simmer for a couple of mins
3. Serve – on your toasted bread with the remaining parsley  and extra cracked pepper
4. Enjoy.