Mushroom & Spinach Bruschetta with Poached Egg Serves 1 Ingredients 2 slices thick white bread, suitable for bruschetta 2 cloves of garlic 10g butter Field Mushrooms, sliced thickly 2 handfuls of spinach leaves, lightly steamed 1 poached egg Olive oil Salt and pepper Method Grill bread slices and then rub one of the garlic cloves over one side of the bread. Melt butter in a frying pan, add mushrooms and garlic. Brown until the mushrooms have sweated and are tender. Place cooked mushrooms on top of bread slices, then the lightly steamed spinach, followed by the poached egg, drizzle with olive oil and salt and pepper. Serve immediately.
Lemon & Herb Mushrooms on Bruschetta with Ricotta Serves 4 Ingredients 40g unsalted butter 1 tbsp olive oil, plus extra for brushing, 2 garlic cloves, finely chopped 500g mixed small mushrooms such as button and swiss brown Sae salt and freshly ground black pepper 1 tsp balsamic vinegar 2 tbsp chopped flat-leaf parsley 1 tsp chopped fresh tarragon 1 tsp grated lemon zest 4 slices sourdough bread 1 garlic clove, extra, for rubbing on the bread 250g (1 cup) ricotta cheese Method Put half the butter with the oil and chopped garlic in a saucepan over a medium to high heat. Add the mushrooms, 60ml water and salt and pepper, to taste. Cover and cook, stirring occasionally, for about 15 minutes, or until the mushrooms are cooked and the liquid is syrupy. Stir in the balsamic vinegar, parsley, tarragon and lemon zest. Taste for seasoning and adjust if necessary. Whisk the remaining cold butter through to thicken the mushroom sauce. Brush the bread on both sides with olive oil. Grill until golden on both sides, then rub both sides with the cut garlic clove and place on serving plate. Top with ricotta and then mushrooms and serve immediately. My Travelling Kitchen