Mushroom Sourdough Bruschettas
| Part 2 : Brunch |
| Ingredients |
• 2 Portobello Mushrooms
• Olive Oil
• 2 Cloves of Garlic
• 20g Unsalted Butter
• 2 Slices of Sourdough Bread
• 200g mixed wild mushrooms
• Tablespoon Fresh Hollandaise
• 2 Sprigs of Fresh Tarragon
| Instructions |
|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 the frying pan over a medium-high heat with the remaining butter.
|6| Fry for 3 minutes, or until 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.