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Mixed mushrooms with pane Pugliese - new recipe

Mixed mushrooms with pane Pugliese

Earthy mushrooms and herbs on Italian artisan bread.

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Vegetarian
  • Serves6
  • CourseBrunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 3 shallots, thinly sliced
  • 2 tbsp olive oil
  • 50g butter
  • 4 x 200g packs mixed exotic mushrooms, any large ones halved or quartered
  • 2 tsp Cooks' Ingredients Porcini Mushroom Paste
  • 1 tbsp lemon juice, or to taste
  • 2 tbsp walnut oil
  • 1 x 25g pack flat leaf parsley, leaves only, roughly chopped
  • 6 slice/s (400g pack) Crosta & Mollica Pane Pugliese (or white sourdough bread)
  • 1 clove garlic, halved
  • 25g wild rocket
  • Waitrose 1 Aceto Balsamico Di Modena IGP Invecchiato, to drizzle

Method

  1. Warm a large, wide frying pan over a low heat on the largest ring on the hob. Fry the shallots with the olive oil for 4-6 minutes until soft.

  2. Add the butter, and when it starts to foam, increase the heat to as high as possible and add all the mushrooms. Season generously and fry for 5-6 minutes, stirring occasionally, until golden and any liquid has evaporated. Add the porcini paste.

  3. Transfer to a large bowl. Add the lemon juice, walnut oil and parsley then season again with salt, pepper and lemon juice to taste.

  4. Toast the bread on a hot griddle until marked and charred. Rub each slice sparingly with garlic. Serve the mushrooms spooned onto the toast with a little rocket then drizzle generously with aged balsamic vinegar.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,552kJ/ 371kcals

Fat

17g

Saturated Fat

5.7g

Carbohydrates

41g

Sugars

6.3g

Fibre

4.1g

Protein

11g

Salt

1.1g

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