Mushrooms on sourdough with goat's cheese and cavolo nero
Prep
10m
Cook
12m
serves
4
Mushrooms on sourdough with goat's cheese and cavolo nero
More than a snack, this is a quick and delicious light meal, says Colin Fassnidge.
Ingredients (10)
- 2 tbs extra virgin olive oil, plus extra for brushing
- 40g butter, diced
- 600g mixed wild mushrooms, trimmed and sliced (we used king brown, shimeji, black fungus and Swiss brown)
- 2 garlic cloves, crushed, plus extra ½ garlic clove
- 4 thyme sprigs, leaves picked and chopped, plus extra to serve
- ½ bunch cavolo nero, stems removed, leaves torn
- Juice of ½ lemon
- 350g sourdough loaf, halved horizontally
- 200g soft goat’s cheese
- Shaved parmesan & baby herbs, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat barbecue or grill pan to high heat.
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2.Heat oil in a frying pan over medium-high heat, add the butter and swirl around pan. When butter foams, add mushroom, crushed garlic and thyme and season. Cook for 3 minutes, tossing regularly, until mushroom is tender. Add cavolo nero and cook for 1 minute or until wilted. Add lemon juice and toss to coat.
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3.Lightly brush cut side of sourdough with extra oil. Grill on oiled side for 2 minutes or until charred. Rub charred side with remaining half garlic clove.
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4.Spread goat’s cheese over charred side of sourdough and top with mushroom mixture. Scatter with parmesan and baby herbs, season and slice to serve.
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