cook | mushrooms

By MANDY SINCLAIR

Mushroom & fetta bruschetta

4 field mushrooms
2 tbsp olive oil
25g fetta
4 bruschetta slices, lightly toasted
1 cup basil leaves
¼ cup vegetable oil

1. Preheat oven to 180C or 160C fan. Line a baking tray with baking paper. Lay mushrooms on tray and drizzle with oil. Bake for 5 mins. Crumble over fetta and season well. Bake for another 5 mins, until mushrooms are tender.
2. Meanwhile, make basil oil. Place basil and oil in a small food processor. Process until smooth.
3. Spread basil oil over each bruschetta. Top with a mushrooms and serve with extra basil oil for drizzling.

tip ….
You could use brown or button mushrooms in this recipe. Leave whole or chop and cook as per step 1.

try this ….
Mushrooms ragout…
Melt 30g butter in a large frying pan. Cook 300g mixed chopped mushrooms for 2-3mins, until golden. Add 1 cup of beef stock and 2 tsp wholegrain mustard and simmer for 5 mins, until liquid has reduced by half. Stir through 2 tbsp cream. Serve with beef or chicken.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Posted on 14th April 2010 and filed in cook
Tags: finger food, mushrooms, recipe, vegetables

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