1 tbs olive oil

2 garlic cloves, crushed

450g mixed mushrooms e.g. chestnut, oyster, sliced

3 tbs marsala, madeira or sweet sherry

284ml carton double cream

for the toasts

1 ciabatta loaf, cut into three chunks

50g butter, softened

4 tbs chopped fresh parsley

Make the toasts; preheat the grill and split each ciabatta chunk in half. Grill on the crust sides. Mix the butter and parsley; spread over the cut sides of the ciabatta.

Heat the oil in a large frying pan. Add the garlic and mushrooms and fry over a fairly high heat for 6-7 mins, turning occasionally, cook until the liquid evaporates.

Pour the liquor into the pan and bubble for a few mins. Stir in the cream; season with salt and pepper. Toast the cut side of the ciabatta until the butter is melted and golden. Put on plates, spoon over the mushrooms and season with black pepper.