Here's the recipe for the Mushrooms in Balsamic :
Mushrooms in Balsamic
4 tbsp rapeseed oil or similar
500g chestnut mushrooms, sliced
4 cloves garlic, crushed
pinch of salt
4 tbsp balsamic vinegar
2 tbsp brown sugar
60g shaved parmesan
Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned, until any excess liquid has been absorbed. Mix the vinegar with the sugar and pour over the mushrooms.
Stir until syrupy – 1-2 minutes, serve on toasted broad. Add a shaving of Parmesan to serve.
Would serve 6 as a bruschetta topping or 12 crostini.
I think I should point out the difference between bruschetta and crostini. Bruschetta, from the Italian word “bruscare” means to roast over coals. It is made by toasting whole, wide slices of rustic Italian or sourdough bread. Crostini are sliced and toasted from smaller loaves, for example ciabatta or, if all else fails - a baguette.
In reality there's not a huge difference – the principle is the same, it's just a matter of whether you want large or small to munch on!
Down to business now with the Crostini topping ideas and a tip or two.
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