• 500gr / 1lb 2oz wild mushrooms, brushed
• 2 shallots, minced
• 1 garlic clove, crushed
• Handful flat-leaf parsley, chopped
• 1 teaspoon fresh thyme
• Olive oil
• 1/2 glass dry white wine
• Juice of 1 lemon
• 100gr / 3 ½ oz mascarpone cheese
• Salt
• Freshly ground black pepper

Heat 1 tablespoon olive oil in a skillet and cook the shallots until transparent. Add garlic and thyme. Cook another 5 minutes. Add mushrooms and cook for 5 minutes. Add wine and lemon juice. Pour in mascarpone cheese. Bring to a boil and cook until reduced. Season with salt and pepper. Sprinkle flat-leaf parsley just before serving. Pour on 4 toasted bread slices.