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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.