Ingredients
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
350g large swiss mushrooms
2 tbspn Maggie Beer Verjuice
1 tspn salt flakes
4 slices ciabatta
120g Mushroom & Verjuice Pate (optional)
1/3 cup flat leaf parsley, roughly chopped
1 handful rocket, to serve
2 tbspn Maggie Beer Extra Virgin Olive Oil to serve
To taste freshly cracked black pepper
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
350g large swiss mushrooms
2 tbspn Maggie Beer Verjuice
1 tspn salt flakes
4 slices ciabatta
120g Mushroom & Verjuice Pate (optional)
1/3 cup flat leaf parsley, roughly chopped
1 handful rocket, to serve
2 tbspn Maggie Beer Extra Virgin Olive Oil to serve
To taste freshly cracked black pepper
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Methods
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
Place a non-stick large frying pan over a high heat, add half the Olive Oil. Once this is very hot, add half the amount of the mushrooms and fry to achieve a lovely golden colour on all sides, then remove the mushrooms from the pan onto kitchen towel and repeat this process with the remaining amount of mushrooms.
2
Once both batches of mushrooms have been cooked and drained onto kitchen towel, place them back into the frying pan, over a high heat and deglaze with Verjuice. Continue cooking to reduce the Verjuice down to a glaze, then remove from heat and set aside. Keep warm.
3
Place a griddle pan over a high heat and once this is hot, toast each side of the ciabatta for 2 to 3 minutes.
4
To serve, place the toasted ciabatta onto a platter, divide the mushrooms and mushroom pate into four equal amounts and place on top of the ciabatta. Top with rocket, drizzle with Extra Virgin Olive Oil and season with freshly cracked black pepper.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
Place a non-stick large frying pan over a high heat, add half the Olive Oil. Once this is very hot, add half the amount of the mushrooms and fry to achieve a lovely golden colour on all sides, then remove the mushrooms from the pan onto kitchen towel and repeat this process with the remaining amount of mushrooms.
2
Once both batches of mushrooms have been cooked and drained onto kitchen towel, place them back into the frying pan, over a high heat and deglaze with Verjuice. Continue cooking to reduce the Verjuice down to a glaze, then remove from heat and set aside. Keep warm.
3
Place a griddle pan over a high heat and once this is hot, toast each side of the ciabatta for 2 to 3 minutes.
4
To serve, place the toasted ciabatta onto a platter, divide the mushrooms and mushroom pate into four equal amounts and place on top of the ciabatta. Top with rocket, drizzle with Extra Virgin Olive Oil and season with freshly cracked black pepper.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Autumn
Side dish or Lunch
