Mixed mushrooms with pane Pugliese

Name: Mixed mushrooms with pane Pugliese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 3 shallots, thinly sliced; 2 tbsp olive oil; 50 g 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; 25 g wild rocket; Waitrose 1 Aceto Balsamico Di Modena IGP Invecchiato, to drizzle

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

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