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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