Crab and Mushrooms on Toast (Irish)

An indulgent snack: buttered crab and mushrooms on toast.

wild mushrooms, wiped clean, trimmed and sliced (100 g)
extra-virgin olive oil
1 small bunch samphire
2 Tbsp. white wine
2 Tbsp. white wine vinegar
butter, diced, softened at room temperature (100 g)
fresh crab meat (200 g)
sea salt
black pepper, freshly ground
4 slices soda bread

Cook the mushrooms in a little olive oil. If they release a lot of moisture, let it evaporate so the flavour becomes concentrated. When tender, add the samphire and cook for another minute or two. Set aside and keep warm.

Put the wine and vinegar into a non-reactive saucepan over a high heat, and reduce the mixture quickly by half. 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. Meanwhile, put the soda bread under a hot grill to toast.

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

Makes 2-4 servings.