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Mixed mushrooms with pane Pugliese
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3 shallots, thinly sliced
2 tbsp olive oil
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
25g pack flat leaf parsley, leaves only, roughly chopped
6 slices (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
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.
Typical values per serving:
This recipe was first published in December 2018.