IT’S MUSHROOM TIME

 

Nuttelex and mushrooms are the perfect match. Make the most of the season with this simple combo using fried baguette slices topped with mushrooms, garlic and herbs.

INGREDIENTS:

Extra virgin olive oil

30g Nuttelex Buttery

300g mixed mushrooms

2 shallots finely chopped

3 garlic cloves, 2 finely chopped, 1 halved

60ml dry white wine

sliced sourdough baguette bread

2 tablespoons chopped flat-leaf parsley

METHOD

Step One: Heat oil with half the Nuttelex Buttery in a large frypan over medium heat adding  mushrooms for a few  minutes until wilted. Remove and set aside. Reduce the heat adding remaining Nuttelex to the pan with the chopped garlic and shallots. Cook, stirring, for 2-3 minutes until soft, then add wine and cook  until excess liquid is evaporated. Return mushrooms to the pan and keep w

Step Two: Heat a griddle pan and brush the baguette bread on each side with olive oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove

Step Three: Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.