Warm mini cocktail sandwiches: Wild mushroom and taleggio croque monsieurs

• 60 ml olive oil
• 75 g assorted wild mushrooms, cleaned and sliced
• 1

Heat half the olive oil in a frying pan over a moderate heat, add the mushrooms and garlic and fry until golden and tender. Add the parsley and season well to taste. Remove and leave to cool.

Spread the butter on both sides of each bread slice. Divide the mushrooms equally and place onto two slices of the bread. Top the mushrooms with slices of the taleggio, then close up the sandwiches