Mixed Mushroom En Croute

Heat butter and oil in a frying pan. Add leek and garlic and cook until soft. Add the fresh mushrooms and thyme and cook for 3 minutes. Add port and let sizzle for 5 seconds, add cream and simmer for 3 minutes. Stir through parsley and season.

Meanwhile, cut 8 circles from the bread. Heat the oil and the garlic in a frying pan. Add bread and cook on each side until golden.

Divide the bread amongst 4 plates. Top with the ragout and another piece of bread. Serve with a dollop of the parsley puree.

For the Parsley Puree:

Bring a pot of salted water to the boil. Plunge the leaves into the water. Drain and place in a blender. Add the butter and nutmeg and process until smooth.