Name: Roast field mushrooms with olive toast, olive oil, Parmesan and rocket
Yield: 4 servings
Cuisine: Bake
Ingredients: 20.00 brown mushrooms; 50.00 g butter; 4.00 bread ciabatta, sliced; fresh chillies 573; parmesan cheese shavings; 60.00 g rocket leaves; 1.00 lemon quartered; 1.00 tapenade; tapenade; 250.00 g olives black, pitted; 50.00 g anchovy fillets drained; 25.00 g capers drained; 2.00 garlic cloves, crushed; 30.00 ml fresh chillies 573; 65.00 ml vinegar balsamic; 4.00 garlic cloves, crushed; salt just a pinch; sugar; 180.00 ml fresh chillies 573; lemon wedges and black pepper, to serve

Recipe Disclaimer

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Ingredients (20)

20.00	brown mushrooms
50.00 g	butter
4.00	bread — ciabatta, sliced
	fresh chillies — 573
	parmesan cheese — shavings
60.00 g	rocket — leaves
1.00	lemon — quartered
1.00	tapenade

BALSAMIC DRESSING

	tapenade
250.00 g	olives — black, pitted
50.00 g	anchovy fillets — drained
25.00 g	capers — drained
2.00	garlic — cloves, crushed
30.00 ml	fresh chillies — 573

BALSAMIC DRESSING

65.00 ml	vinegar — balsamic
4.00	garlic — cloves, crushed
	salt — just a pinch
	sugar
180.00 ml	fresh chillies — 573
	lemon — wedges and black pepper, to serve

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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.