Melting mushroom bruschetta

Preheat oven to 200 ºC. Cut French loaf into 2 cm thick slices. Place the slices of bread on a baking tray and toast in the oven for about 10 minutes or until golden. While the bread is toasting, heat the olive oil and sauté the garlic for 1 minute. Add the mushrooms and cook for a further 2 minutes. Add the sherry, water, chillies, rosemary, lemon juice and seasoning and cook over a high heat until most of the liquid has evaporated, but the mixture is still moist. Top the toasted bread with the mushroom mixture and serve immediately as a party snack or starter with a glass of chilled dry sherry. Makes 12-16.