James Martin - Field Mushrooms & Taleggio on Bruschetta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A wonderful, simple dish for two, from one of my favourite chefs. This makes a lovely light lunch if you serve it with a good tossed salad or a tasty breakfast! You can make mini versions of this for starters or appetizers too ;) Oh & it's ready in 15 minutes............. Ingredients:
6 even sized field mushrooms |
2 tablespoons butter |
1/2 fresh red chili pepper, finely diced |
1 shallot, finely chopped |
2 garlic cloves, crushed |
1 sprig fresh thyme |
4 ounces taleggio (or any good melting cheese, gruyere, goats' cheese) |
1 loaf ciabatta, loaf plain |
salt and pepper |
drizzle olive oil |
Directions:
1. Cut the ciabatta in half - drizzle with olive oil and toast or griddle.
2. Melt the butter in a pan - add the shallot, chilli, garlic, thyme and mushrooms.Pan fry on very high heat until cooked.
3. Line the mushrooms up on the bread and lay slices of cheese over the top.
4. Melt under a hot grill and serve.
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