Waitrose 1 Aceto Balsamico Di Modena IGP Invecchiato, to drizzle
Method
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.
