Creamed mushrooms on toast

INGREDIENTS

250g (9oz) shiitake mushrooms (or combination of shiitake and chestnut) 1 tablespoon oil 1 clove garlic, finely chopped* 1-2 tablespoons sherry vinegar 4 tablespoons double cream Tip of a teaspoon of Marmite dissolved in 2 tablespoons hot water Freshly ground black pepper and a touch of sea salt Toast and bu er Snipped chives to garnish

METHOD

Remove shiitake stalks and retain for stock. Roughly slice mushrooms or cut into chunks. Cook in oil in a covered pan, over a moderate heat until soft and succulent. Add garlic towards end of cooking time. Add vinegar and increase heat slightly. Cook for 1-2 minutes. Add cream and Marmite water and turn up heat so liquid bubbles, reduces and darkens in colour, stirring frequently. Season with black pepper to taste. Serve on hot bu ered toast.