Easy

Mushroom and juniper finger sandwich

Name: Mushroom and juniper finger sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbs olive oil; 20g unsalted butter, plus extra to spread; 250g Swiss brown mushrooms, chopped; 4 dried juniper berries*, bruised; 1 bay leaf; 1/4 cup (60ml) verjuice*; 8 thin slices sourdough bread; 20 nasturtium leaves* (optional) or rocket

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05m

15m

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Ingredients (8)

1 tbs olive oil
20g unsalted butter, plus extra to spread
250g Swiss brown mushrooms, chopped
4 dried juniper berries*, bruised
1 bay leaf
1/4 cup (60ml) verjuice*
8 thin slices sourdough bread
20 nasturtium leaves* (optional) or rocket

Method

1.

In a large frypan, heat the olive oil and butter over medium heat. Add the mushrooms and stir to coat. Stir in juniper berries and bay leaf and season. Cook for 5 minutes, stirring, until the juices from the mushrooms are released. Stir in verjuice, reduce heat to low and simmer for 10 minutes until mushrooms are very soft and most of the liquid has evaporated. Remove the bay leaf, set aside and allow to cool.
2.

Spread extra butter over the sliced bread. Place a layer of nasturtium leaves over 4 of the slices, if desired. Top with cooled mushroom mixture and sandwich with remaining bread. Cut into fingers and serve the sandwiches immediately.