Makes 20

200g mixed wild mushrooms, washed
25ml olive oil
8 shallots, finely diced
3 cloves of garlic, finely chopped
5ml white-truffle oil
1 ciabatta loaf, cut into 20 thin slices
20 thin slices of taleggio cheese

Heat the oven to 160C/325F/Gas Mark 3.

Roughly chop the mushrooms. Warm the olive oil in a pan over a medium-high heat. Add the mushrooms, shallots and garlic and fry for 2 minutes. Add the truffle oil and cook for another minute. Remove from the heat and let them cool for the flavours to infuse.

To prepare the bruschetta, drizzle the ciabatta with a little olive oil, then bake in the oven for 10 minutes, or until toasted.

Put a dollop of mushroom mixture on top of each ciabatta croute, add the cheese and place under a hot grill until it begins to melt.

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