Ingredients
Mushroom Bruschetta
Method
Place a non-stick large frying pan over a high heat, add 1 1/2 tablespoons of Olive Oil. Once this is very hot, add half the amount of the mushrooms and fry to achieve a lovely golden colour on all sides, then remove the mushrooms from the pan onto kitchen towel and repeat this process with the remaining amount of mushrooms.
Once both batches of mushrooms have been cooked and drained onto kitchen towel, place them back into the frying pan, over a high heat and deglaze with Verjuice. Continue cooking to reduce the Verjuice down to a glaze, then remove from heat and set aside. Keep warm.
Place a griddle pan over a high heat and once this is hot, toast each side of the ciabatta for 2 to 3 minutes.
To serve, place the toasted ciabatta onto a platter, divide the mushrooms and mushroom pate into four equal amounts and place on top of the ciabatta. Top with rocket, drizzle with Extra Virgin Olive Oil and season with freshly cracked black pepper.
Submitted byMaggie Beer
Tips and Tricks
Store mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or mouldy.
While this recipe suggests using ciabatta, it’s great for any kind of older bread – simply pop slices into the oven or toaster to crispen for best results.
Keep any leftover parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.
