Friday, March 22, 2013

Recipe: Roasted Garlic Mushrooms, On Toasted Sourdough with Tomato Chutney

Now this is basically a lovely way of doing what is essentially "posh mushrooms and tomatoes on toast". Verrry garlicky, a little bit spicy, and just generally a nice mix of flavours. I made this for my student mate the other day and they thought it was completely gourmet or something, basically having nice things "on toast" can be such a simple thing to make, a delicious thing to eat, and it can be presented pretty nicely if needs be.

Roasted Garlic mushrooms, on toasted sourdough with tomato chutney (serves 2 as a main, 4 as a starter)
4 thick slices sourdough bread
2 tbsp olive oil
Salt and pepper

4 large (as large as you can get) field mushrooms
4 garlic cloves
Handful fresh parsley, finely chopped
1 green or red chilli, finely diced
60g butter
1 tsp extra virgin olive oil
Salt and pepper

1 white onion, diced
1 garlic clove, crushed
1 tin chopped tomatoes
2 tbsp red wine vinegar
3tbsp sugar
1 tsp lemon juice
Salt and pepper to taste

Natural yoghurt for garnish (optional)

1.       Preheat the oven to 180C. Melt the butter in the microwave. Mix in the parsley, garlic, chilli, oil and seasoning. Remove the stalks from the mushrooms, and fill the field mushrooms with the garlic butter.

2.       Put the mushrooms in the oven and bake for 25 minutes. Meanwhile, put all the chutney ingredients in a saucepan and cook on a medium heat, stirring occasionally.

3.       Brush the sourdough with olive oil and seasoning, and grill the bread until golden and crisp. Season the chutney to taste, pour on top of the toast, top with the garlic mushrooms, and a dollop of natural yoghurt if desired.

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