Mushroom Brunch Soufflé

• 6 slices of brown bread, crusts removed, and the bread cut into 1-inch/2.5-cm squares
• 3 tbsp olive oil

Lightly oil an ovenproof dish with at least a 4-pint/2.25-litre capacity. Put the squares of bread in the bottom.

Heat the oil in a heavy-based sauté pan and cook the chopped mushrooms over a high heat till they are almost crisp – this greatly improves their flavour. Lower the heat, scoop the mushrooms out of the pan and put them in with the bread. Cook the finely chopped onions in the