Mushrooms, Broadbean, Goat Cheese Focaccia , IMK- July 2013

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Mushroom Broad BEan and Goat Cheese FocacciaMushrooms, Broadbean, Goat Cheese Focaccia.

Here we are in July.

Sometimes I wonder just what happens to the minutes and days. Last month my beautiful teenager got his license and has been my friend through all sorts of daunting situations. And news flash!! I was overjoyed when he picked me up at the station after a night out, how long have I waited for that situation?.  Now the dog has grey hair and there are only a couple of fish left in our tank and  it all happened when I was at work. Every minute of the life of the ones you love is precious little or big. Thank you to my friends and 3 sisters who have looked after my heart and helped me this last few months.

Celias Focaccia

Celias Focaccia

Today my kitchen is lucky enough to have this slab of focaccia bread. It was made by Celia  who makes me laugh. She inspires me to see the best in everyone.  The focaccia is not spongy and light. It is chewy and dusted lightly with salt,  golden and quite morish.

Field mushrooms

Field mushrooms

I have these gorgeous mushrooms too and I am going to combine them with some other things in my fridge goat cheese, broad beans and porcini salt to make something delicious to honour that lovely piece of focaccia.

Porcini salt

Porcini salt

 

Mushroom, Broadbean, Goat Cheese Focaccia

5.0 from 4 reviews
Mushrooms, Broadbean, Goat Cheese Focaccia
 
My Kitchen Stories: 
This is a rough guide, substitute ingredients you have on hand. You could use feta or parmesan. You could add herbs such as rosemary thyme or basil to your mushrooms. These mushrooms are delicious mixed with pasta or gnocchi.
Ingredients
  • A couple of pieces of delicious focaccia or bruschetta
  • 500gm Field mushrooms sliced very thinly
  • 50 gm butter (or more)
  • 2 Tablespoons olive oil
  • ½ garlic clove ( or a small one)
  • ¼ to ½ cup chicken stock
  • 100gm goat cheese
  • 1 cup of blanched deshelled broad beans
  • ½ teaspoon dijon mustard
  • 1½ tablespoons lemon juice
  • 1 Tablespoon Olive oil
  • Black pepper
  • ¼ teaspoon porcini salt (or ordinary sea salt)
  • A little olive oil for drizzling
Instructions
  1. Slice the mushrooms and heat a large frypan. Add butter and oil and melt. Add the mushrooms and garlic and a little salt( porcini if you have it) and saute on medium until they start to release there juice. Don't let them fry and colour or crisp up,add a little stock if they dry out and keep cooking until they are softened and dark and there is no liquid left.
  2. Use a bowl and squash the broad beans with a fork squashing some and leaving others lumpy add the dijon and 1 tablespoon of goats cheese, lemon juice and Olive oil and mix well. Taste and season
  3. Crumble the remaining goat cheese over the focaccia or bruschetta. Put the bread under a grill for 2-3 minutes till the goat cheese is melted and warm.
  4. Serve the mushrooms and broad bean mixture with the focaccia or bruschetta or along side crostini for a help yourself treat.
very thinly sliced mushrooms

very thinly sliced mushrooms

IMG_1456

dark cooked mushrooms

dark cooked mushrooms

Podded Broad beans

Podded Broad beans

Crushing the broad beans with a fork

Crushing the broad beans with a fork

Adding the other ingredients

Adding the other ingredients

Crushed broadbeans

Crushed broadbeans

Toasted goat cheese

Toasted goat cheese

Focaccia with mushrooms and broadbeans

In my Kitchen posts are linked to www.figjamandlimecordial.com each month for a peek into kitchens all over the world!

www.mykitchenstories.com.au

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