Buttered crab and mushrooms on toast

Serves 2-4

• 100g wild mushrooms
• 0 Olive oil
• 1 small bunch samphire
• 2 tbsp white wine
• 2 tbsp white wine vinegar
• 100g butter
• 200g fresh crab meat
• 0 black pepper
• 4 slices soda bread

Step 1
Cook the mushrooms in a little olive oil.

Step 2
If they release a lot of moisture, let it evaporate so the flavour becomes concentrated.

Step 3
When tender, add the samphire and cook for another minute or two.

Step 4
Set aside and keep warm.

Step 5
Put the wine and vinegar into a non-reactive saucepan over a high heat, and reduce the mixture quickly by half.

Step 6
Lower the heat and whisk in the butter, one cube at a time, until you have a nicely emulsified sauce, then take off the heat and add the crab, salt and pepper.

Step 7
Meanwhile, put the soda bread under a hot grill to toast.

Step 8
Spoon the mushrooms on to the slices of toasted soda bread, top with the crab mix and serve at once.