The fabulous fungus
Nothing beats the marvellous little – or big! – mushroom . . . particularly in South Africa where we have such an abundance of them.
Roast field mushroom on olive toast
Ingredients:
4 slices of ciabatta bread; 120g olive tapenade; 100g rocket leaves; 12 medium field mushrooms; 4 cloves of garlic, thinly sliced; 150ml extra virgin olive oil; Balsamic glaze; 250g Brie cheese, thinly sliced
Preparation:
Preheat the oven to 180 degrees. Place the mushrooms in a roasting tray, season with salt and pepper, equal quantities of thinly slice garlic and drizzle with the olive oil. Roast in the oven for 10-12 minutes or until just soft.
Toast the ciabatta bread until golden. While still warm spread two tablespoons of tapenade (like butter) per slice. Place three field mushrooms per slice, with the roasting juices and top with rocket and brie allowing the brie to melt slightly. Drizzle balsamic glaze on the plate before plating mushroom ciabatta and serve.
Wild mushroom tagliatelle
Ingredients:
500g fresh tagliatelle pasta; 3 Tbsp butter; 1 Tbsp garlic; juice of half a lemon; pinch of dried chilli; 1 Tbsp fresh thyme; 1 tbsp fresh truffle oil (optional); 500g mixed wild mushrooms (cleaned); salt and pepper to taste; 150g freshly grated parmesan (not pre-grated variety)
Preparation:
Bring a pot of water to the boil and season heavily with salt. Get a heavy based frying pan on the heat and add a couple tablespoons of olive oil. Saute the mushrooms until all the moisture has evaporated and then add the butter. After a minute add the garlic, chilli, lemon juice and thyme and sauté until fragrant. Remove from the heat and pour over the truffle oil. Drop the pasta into the water and cook until al dente (about five minutes). Drain, but not completely, as some of the water will emulsify with the butter to create a sauce. Divide equally among four bowls and top with freshly grated parmesan.
Prepared by Chris Black of Aubergine/Photography Gameplan Media
All ingredients available from Pick n Pay supermarkets and hypermarkets KZN.
1 Comment
What a great resource!