Whilst I'm on the subject …

of tartelettes and croques we might as well carry on with tartines. A tartine is a French open sandwich – especially one with a rich or elaborate topping. My tartine isn't elaborate but it could probably be described as rich.

The following recipe is French and Italian fusion, a tartine drizzled with an Italian sauce – here we have :

Champignon au tartines

Serves 6 as a starter

For the mushrooms

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves of garlic or tsps of paste

salt and black pepper

glug of dry sherry

Heat a large frying pan and add the rapeseed oil. Fry the mushrooms, garlic and salt and pepper on a medium heat and stir. Add a glug of dry sherry and continue frying the mushrooms until they begin to brown. At this point you can set aside until you're ready to serve.

For the sauce

Alfredo

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan

Salt and freshly ground black pepper

Gently heat the butter and cream together, stirring, until the butter has melted then add the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stirring for a minute or so until you have a smooth, creamy sauce.

This element of the dish can be made ahead, cooled, covered and then fridged until you're ready to serve.

For the garnish

2 tbsp flat leaf parsley, finely chopped

When you're ready to serve, warm the mushrooms through, add 2 tablespoons of Alfredo to the mushrooms, mix well.

Toast bread of your choice – I used my faithful friend, soda bread. Add a generous spoonful and garnish with the parsley.

Of course if you want to be really lazy you could decant the mushrooms and sauce into a small bowl – make yourself toasted soldiers and dip!

P.s. Why the sherry? A glug of dry sherry (or red wine if you prefer) enhances the flavour of the mushrooms - either is good.