My Secret Recipe: Mushroom Toast

Step 1 - Wash and cut all the mushrooms in thin slices, about 2 mm thin each.

Step 2 - Saute the mushrooms on medium-high heat in a pan with 1 tablespoon butter for 8 to 10 minutes. While sauteing, a lot of water will start to come out after around 2 minutes. Keep on sauteing until has evaporated and the mushrooms are nicely browned.

Step 3 - Once most the liquid is gone, pour in 1/3 cup of chicken stock and reduce it, so the stock is going to flavor the mushroom and the mushroom will also flavor the stock. Then freshly ground some black pepper into the mushrooms.

Step 4 - When it's reduced, pour in the rest of the stock and heavy cream. Reduce the heat down to medium to medium-low because the cream might burn, and you want to slowly simmer it to develop more flavor. Put in salt, dried thyme and parsley. 

Step 5 - When it's reduced down to the consistency that you like, some people prefer their sauce to be very thick, some prefer it lighter and runny. It really depends on you because you're the boss of your sauce. Turn off the heat and dump in the cheese. Make sure the heat is off! you can never cook cheese, it will become chunky and hard.

Step 6 - Cut your bread into small pieces. I prefer my toasts to be in small triangles, because for some reason, human beings like pointy food! :P

Step 7 - Brush the olive oil and Italian parsley mixture on your toasts generously and pop them into a preheated 180°C oven until golden brown.

Step 8 - Spoon some of that amazingly thick, cheesy and creamy mushroom sauce on your crunchy toast. Enjoy!

Ingredients:
1 tablespoon butter
500g White button mushrooms
1/2 cup chicken stock or broth (first time)
1 teaspoon freshly ground pepper
1/3 cup chicken stock or broth (second time)
1 cup heavy cream (you can put more if you want more sauce)
1/3 teaspoon thyme
1/2 teaspoon salt (you have to adjust the amount because your cheese might be salty)
1 tablespoon dried Italian parsley
1/3 cup Mozzarella cheese

For the toast:
4-5 tablespoon olive oil
1 tablespoon dried Italian parsley