( MAKES 6 slices )
Photo by Annabel Langbein Media
This idea also works for prawn toasts (use mayo with a little sesame oil and finely grated fresh ginger and a few chopped chives), or canned artichokes drained and mixed with mayo and grated parmesan. It's such a simple way to make a filling and flavoursome starter to serve with drinks or accompany a bowl of soup. Try it with my Aquafabulous mayonnaise.
- Preheat oven to 180C fanbake and line an oven tray with baking paper for easy clean-up.
- Mix the mushroom slices with just enough mayonnaise to coat them and season with salt and pepper. Pile on to the slices of bread and arrange in a single layer on prepared tray.
- Bake until the bread is crunchy on the base and the mushrooms are golden (about 20 minutes). Serve hot.