Friday, September 28, 2012

mushroom on toast with truffle oil and parmesan

20 field mushrooms
olive oil
10g butter
4 slices of ciabatta bread, brushed with garlic
shaved parmesan
100g rocket leaves
1 lemon
sea salt & freshly ground black pepper
a few drops of truffle oil

sauté the mushroom in a pan with butter and a dash of olive oil. season to taste.
place the toast in the center of the each plate and divide the rocket leaves. 
arrange 5 mushrooms on top, sprinkle with salt, a squeeze of lemon and a drizzle of olive oil. 
add some shaving of parmesan and finish with a few drops of truffle oil and a dusting of black pepper.
serves 4.

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