Ingredients

The makings of the

1
Make up 100 ml of mushroom stock with a bouillon cube and boiling water.
2
Clean the mushrooms using a wooden mushroom brush and cut into either halves or quarters depending on the size.
3
Peel and finely dice the garlic cloves.
4
Heat the oil in a large frying pan on a high heat and add the mushrooms for a couple of minutes until they have coloured up a little.
5
Turn the heat down to low and add the garlic, thyme and half of the salt and pepper. Cook for 3 to 4 minutes whilst stirring to cook the garlic.
6
Add the Philly and the mushroom stock and turn the heat up to medium, stir until all the Philly has melted and then turn the heat down to a simmer and leave to cook gently for 5 minutes until the sauce is the right consistency.
7
Whilst waiting for the mushrooms to cook, take your French stick and slice into 2 equal halves, then slice each halve into 2 lengthways so you have 4 equal size slices.
8
Now the mushrooms are cooked, add the rest of the salt and pepper and 10 g of the chopped parsley and turn off the heat.
9
Toast your French stick under a preheated grill and then place in the centre of the plates and top with the mushrooms and a little drizzle of the sauce and garnish with the remaining 5 g of chopped parsley.