Mixed mushrooms with pane Pugliese

Warm a large, wide frying pan over a low heat on the largest ring on the hob. Fry the shallots with the olive oil for 4-6 minutes until soft.

Add the butter, and when it starts to foam, increase the heat to as high as possible and add all the mushrooms. Season generously and fry for 5-6 minutes, stirring occasionally, until golden and any liquid has evaporated. Add the porcini paste.

Transfer to a large bowl. Add the lemon juice, walnut oil and parsley then season again with salt, pepper and lemon juice to taste.

Toast the bread on a hot griddle until marked and charred. Rub each slice sparingly with garlic. Serve the mushrooms spooned onto the toast with a little rocket then drizzle generously with aged balsamic vinegar.