 |
| Savoury Mushrooms on Bruschetta |
Serves 4-6
Savoury Mushrooms on Bruschetta ingredients
Bruschetta: 8 slices ciabatta or sourdough bread. 1 clove garlic, peeled and halved. 2 tablespoons olive oil
Mushrooms: 30 grams butter. 2 shallots, finely chopped. 750 grams assorted mushrooms, washed and chopped. sea salt and freshly ground pepper. juice 1 lemon 1 and 1/2 tablespoons Dijon mustard. 1 and 1/2 teaspoons Worcestershire sauce. 1/4 cup crème fraiche. freshly grated Parmesan. chopped chives
Savoury Mushrooms on Bruschetta recipe
Mushrooms: 30 grams butter. 2 shallots, finely chopped. 750 grams assorted mushrooms, washed and chopped. sea salt and freshly ground pepper. juice 1 lemon 1 and 1/2 tablespoons Dijon mustard. 1 and 1/2 teaspoons Worcestershire sauce. 1/4 cup crème fraiche. freshly grated Parmesan. chopped chives
Savoury Mushrooms on Bruschetta recipe
Bruschetta: Lightly toast the bread on both sides, either in a grill pan or under a hot grill. Rub with the garlic and drizzle with olive oil. Set aside on serving plates
Mushrooms: Melt the butter in a large sauté pan. When sizzling, add the shallots and sauté until soft and translucent Add the mushrooms, season generously and cook for about 2 minutes. Squeeze over the lemon juice and leave the mushrooms to cook for a further couple of minutes. Stir in the mustard, Worcestershire sauce and crème fraiche and allow to bubble up and reduce slightly. Taste and season if necessary
To serve: Divide the mushrooms between the toasts. Drizzle over a little more olive oil and top with Parmesan and chives. Serve with a chopped tomato salad. By then, the savoury mushrooms on bruschetta is ready
Mushrooms: Melt the butter in a large sauté pan. When sizzling, add the shallots and sauté until soft and translucent Add the mushrooms, season generously and cook for about 2 minutes. Squeeze over the lemon juice and leave the mushrooms to cook for a further couple of minutes. Stir in the mustard, Worcestershire sauce and crème fraiche and allow to bubble up and reduce slightly. Taste and season if necessary
To serve: Divide the mushrooms between the toasts. Drizzle over a little more olive oil and top with Parmesan and chives. Serve with a chopped tomato salad. By then, the savoury mushrooms on bruschetta is ready
