This lunch recipe is quick to make but does not compromise on flavour!
Ingredients
450g chestnut mushrooms, finely chopped
sunflower/olive/vegetable oil
3 tbsp salted butter
3 garlic cloves, finely chopped
pinch of salt
sourdough loaf
pesto
1 burrata
chilli oil (optional)
Method
– Add 3 tbsp of oil and the salted butter to a hot pan. Add the garlic and let it sizzle.
– Add the mushrooms, and a pinch of salt, and cook on high heat for 8 minutes or until golden.
– Whilst the mushrooms are cooking, slice your bread and spread some butter on both sides.
– Remove the mushrooms from the pan, place them in a bowl, and set aside.
– Add the bread slices to the pan and cook until both sides are crispy and golden.
– Once the bread is cooked, place them on a plate and spread some pesto on one side.
– Distribute the mushrooms evenly between the slices. Break the burrata into pieces and distribute on top of the mushrooms.
– Garnish with another pinch of salt and chilli oil.
Time to tuck in!