100 g cup mushrooms
100 g Portobello mushrooms
50 g Swiss brown mushrooms
20 g dry porcini mushrooms
2 slices sourdough bread
20 g rocket leaves
15 ml white truffle oil
10 ml balsamic glaze
70 g goats cheese
3 cherry tomatoes
1 Tbs fresh thyme leaves
1 clove crushed garlic
10 ml olive oil
Pinch of salt and pepper
Soak the dry porcini mushrooms in water to rehydrate.
Slice all the mushrooms into thick slices.
In a medium to high heat pan, pour in the olive oil and garlic. Slightly cook the garlic, add all the mushrooms including the porcini, after they have been drained and roughly chopped.
Once the mushrooms have started to release their water content, add the thyme and season with salt and pepper to taste.
Continue to saute until the liquid has reduced and become a glaze for the mushrooms – about 3-5 minutes.
Toast the sourdough. Place rocket in the middle of a dinner plate with toast on top. Place mushrooms on the toast and top with crumbled goats cheese.
Drizzle truffle oil over whole dish, followed by a drizzle of balsamic glaze over one side of the plate.
Garnish with cherry tomatoes cut in half and fresh herbs.
Recipe provided by Our Casa Cafe Restaurant Catering