Mushroom sourdough bruschettas

Name: Mushroom sourdough bruschettas
Total time: 15 min
Yield: 2
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

Vegetarianv

“A great way to use up leftover bread – this mushroom bruschetta recipe is perfect for a working-from-home lunch. ”

Serves 2

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Bread Christmas Mushroom Breakfast Starters

Nutrition per serving

Calories 363 18%
Fat 27.7g 40%
Saturates 13g 65%
Sugars 1.3g 1%
Protein 7.3g 15%
Carbs 21.2g 8%

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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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

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Preheat the oven to 200ºC/gas 6.
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.
Roast in the oven for 10 minutes, or until juicy.
Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
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.
Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
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.