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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!