Jamie Oliver

Mushroom sourdough bruschettas

Mushroom sourdough bruschettas

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    363
    18%
  • Fat
    27.7g
    40%
  • Saturates
    13g
    65%
  • Protein
    7.3g
    16%
  • Carbs
    21.2g
    8%
  • Sugars
    1.3g
    1%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd

Find out what's in our latest issue

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Ingredients

  • 2 portobello mushrooms
  • olive oil
  • 2 cloves of garlic
  • 20 g unsalted butter
  • 2 slices of sourdough bread
  • 200 g mixed wild mushrooms , cleaned
  • 2 tablespoons fresh hollandaise
  • 2 sprigs of fresh tarragon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/gas 6.
  2. Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
  3. Roast in the oven for 10 minutes, or until juicy.
  4. Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
  5. Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
  6. Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
  7. Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.

Tip

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Nutrition per serving
  • Calories
    363
    18%
  • Fat
    27.7g
    40%
  • Saturates
    13g
    65%
  • Protein
    7.3g
    16%
  • Carbs
    21.2g
    8%
  • Sugars
    1.3g
    1%

Of an adult's reference intake