Mixed mushroom bruschetta


Ingredients 12
Servings 6
Time

Ingredients

  • olive oil for frying
  • 7
    ml
    yellow mustard seeds
  • 1
    small, fresh chilli
  • 2
    cloves garlic
  • 100
    g
    each fresh black, fresh button and fresh oyster mushrooms
  • 5
    ml
    vegetable stock powder (optional)
  • 15
    ml
    white wine
  • 15
    ml
    sweet sherry
  • salt and milled pepper
  • 1
    large ciabatta (Italian bread)
  • olive oil
  • rocket leaves and Italian parsley (optional)
 

Method

 
Heat oil in a large frying pan, add mustard seeds and when they begin to pop, add chilli and garlic.
Stir-fry for about 30 seconds and add mushrooms. (You may have to cook mushrooms in batches if your pan isn't large enough).
Brown mushrooms slightly, adding a dash of water or wine if necessary to prevent sticking (add only a few drops at a time as mushrooms will eventually begin to release water).
Add stock powder (if using), wine, sherry and seasoning.
Cook over moderate heat, stirring frequently mushrooms should turn a deep brown and pan juices should have a jamlike consistency.
Remove from heat and cover with foil (these mushrooms are best served slightly warm).
Brush bread lightly with oil and toast on both sides.
Place 2 rocket leaves and 1 sprig of Italian parsley on each slice of toast, top with a spoon of mushroom mixture and serve.
 

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