Serves: 4–6
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
1½ tablespoons Dijon mustard
1½ teaspoons Worcestershire sauce
¼ cup crème fraiche
freshly grated Parmesan
chopped chives
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.