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Mixed mushrooms on toasted focaccia
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This easy recipe is a delicious vegetarian starter or main course, it also makes a great meat-free alternative for Christmas dinner.
Serves: 8 as a starter
750g mixed fresh mushrooms, eg shiitake, cup, chestnut and portabellini, sliced
2 sprigs fresh thyme leaves, finely chopped
2 large cloves garlic, crushed
50ml red wine
200g pack Waitrose Mini Rosemary and Sea Salt Focaccia
Crème fraîche, to serve
70g bag Waitrose Wild Rocket
Olive oil and Cooks’ Ingredients Balsamic Glaze, for drizzling
1. Preheat the oven to 200ºC, gas mark 6. Melt the butter in a large frying pan, then add the mixed mushrooms, thyme leaves and garlic. Season well and cook for 6-8 minutes.
2. Increase the heat, pour in the red wine and cook for a further 2 minutes. Meanwhile, bake the mini focaccias according to pack instructions.
3. Slice the focaccias in half and arrange each half on a warmed serving plate. Top with the mushroom mixture and a dollop of crème fraîche. Serve with rocket, drizzled with a little olive oil and balsamic glaze
Typical values per serving:
This recipe was first published in December 2013.