mushroom bruschettas

Mushroom sourdough bruschettas

mushroom bruschettas

15 mins

Super easy

serves 2

About the recipe

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


nutrition per serving

363

Calories


27.7g

Fat


13g

Saturates


1.3g

Sugars


7.3g

Protein


21.2g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Joss Herd

Ingredients

2 portobello mushrooms

olive oil

2 cloves of garlic

20g unsalted butter

2 slices of sourdough bread

200g mixed wild mushrooms, cleaned

2 tablespoons fresh hollandaise

2 sprigs of fresh tarragon

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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