31 Mushroom bruschetta Appliance used: Induction cooktop METHOD Place fry sensor pan on Induction, level 4 on fry sensor. Serves: 4 Wait until temperature has been reached; add butter Preparation time: 10 minutes and half the oil. Add mushrooms, onions and garlic; Cooking time: 10 minutes cook, stirring until soft. Add wine and cook until liquid Level of difficulty: Easy has evaporated; add thyme and parsley; set aside and keep warm. INGREDIENTS To toast ciabatta, drizzle olive oil over both sides. 40g unsalted butter Pre-heat fry sensor pan on level 5 fry sensor. Once ¼ cup olive oil temperature has been reached, place bread in frying 250g mixed mushrooms, sliced pan and cook for approx. 3 minutes on each side or until crisp. 1 small onion, finely chopped 3 garlic cloves, crushed Alternatively, ciabatta can be toasted in oven on 210°C, 60ml dry white wine CircoRoasting, shelf level 3. Cook for appox 3 minutes Chopped parsley then turn and cook for a further 2–3 minutes. A few sprigs thyme Place mushrooms on top of cooked ciabatta. Ciabiatta or sour dough loaf Salt and pepper to taste NOTE For something different top with a good quality goat's cheese or Persian fetta, grape cherry tomatoes with a balsamic glaze or a poached egg. THE NEFF AUSTRALIA COOKBOOK STARTERS