Mushroom sourdough bruschettas

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%
  • Sugars 1.3g 1%
  • Protein 7.3g 15%
  • Carbs 21.2g 8%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Joss Herd
Tap For Method

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
Recipe From

Jamie Magazine

By Joss Herd
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.
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