Roast field mushrooms with olive toast, olive oil, Parmesan and rocket



Ingredients 22
Servings 4
Time

Ingredients

  • 20
    fresh brown mushrooms
  • 50
    g
    butter
  • 4
    slices ciabatta bread, toasted
  • olive oil
  • Parmesan cheese shavings
  • 60
    g
    rocket leaves
  • 1
    lemon quarter
  • 1
    tapenade mixture
  • 1
    balsamic dressing
  • TAPENADE MIXTURE
  • 250
    g
    pitted black olives
  • 50
    g
    anchovies, drained
  • 25
    g
    capers, drained
  • 2
    cloves garlic, crushed
  • 30
    ml
    olive oil
  • BALSAMIC DRESSING
  • 65
    ml
    balsamic vinegar
  • 4
    cloves garlic, crushed
  • pinch of salt
  • sugar
  • 180
    ml
    olive oil
  • lemon wedges and black pepper to serve
 

Method

 
Preheat oven to 220 ºC. Heat olive oil in an ovenproof pan, add mushrooms and toss with salt and pepper. Add butter, place pan in oven and cook for 5 to 8 minutes until mushrooms are tender. Drain mushrooms on kitchen paper. Prepare tapenade mixture by blending all the ingredients in a processor until smooth. Make balsamic dressing by mixing together vinegar, garlic, salt and sugar in a bowl, gradually adding oil and mixing lightly. To assemble, spread the toasted slices of bread lightly with tapenade and arrange bread on centre of plate. Top with mushrooms and drizzle with oil. Add Parmesan cheese. Toss the rocket with enough balsamic dressing to moisten and place on Parmesan cheese. Garnish each bread slice with a lemon wedge and a grinding of black pepper.
 

Read more on: bake
 

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