Barbecued Mushrooms on Sourdough Bread

400g mixed mushrooms (such as cups and flats), sliced

100ml extra virgin olive oil

1 garlic clove, chopped

1 chilli, de-seeded and chopped

2 tbs Sherry or Red Wine Vinegar

2 tbs good quality egg mayonnaise

1 tbs coarsely chopped flat-leaf parsley

Char-grilled sourdough bread, to serve

Preheat a chargrill or barbecue hotplate to medium-high. Place sliced mushrooms into a large dish, drizzle with oil. Toss to coat then spoon onto the chargrill or hotplate. Cook for about 2-4 minutes, turning the mushrooms so that they colour evenly.

Sprinkle garlic and chilli over the mushrooms, season well and remove from barbecue onto a large serving platter. Drizzle with vinegar and allow to cool for 1-2 minutes.

Drizzle the mayonnaise over the top of the mushrooms and sprinkle with parsley, serve with char-grilled sourdough bread.

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Barbecued Mushrooms on Sourdough Bread