1. Preheat oven to a very low temperature, about 110˚C. Then preheat the grill and lightly toast or chargrill the ciabatta slices on both sides.
2. Place the ciabatta on a baking tray. Drizzle with olive oil and bake in the oven for about 20mins until golden and crispy.
3. Melt a little butter in a large frying pan. Add your first choice of mushrooms and sauté until soft, about 3mins. Season well. Fry each of the mushrooms types separately in the same frying pan and leave to drain in a colander, reserving the stock from the mushrooms.
4. When the last variety of mushroom is cooked, melt another knob of butter in the frying pan. Add the onions and garlic puree. Sauté until the onions are soft, about 4mins.
5. Deglaze the frying pan with marsala, then reduce the liquid to about two-thirds. Add the chicken stock and the stock from the mushrooms and bring to the boil, stirring frequently.
6. Remove the frying pan from the heat and stir in the Douglasdale Cream. Bring to the boil, then reduce the liquid to about one fifth. Add the wild mushrooms and simmer for a further 5mins. Meanwhile, roughly chop the parsley.
7. Check the consistency (it should be moist enough to bind the mushrooms together but not too watery) and season.
8. Sprinkle the sauce with parsley and serve immediately on top of individual ciabatta slices.