Mushrooms, 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?.
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.
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.
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.
- A couple of pieces of delicious focaccia or bruschetta
- 500 gm Field mushrooms sliced very thinly
- 50 gm butter (or more)
- 40 ml Olive Oil (2 Tablespoons)
- ½ garlic clove ( or a small one)
- 125 ml chicken stock
- 100 gm goat cheese
- 200 gm broad beans, blanched and deshelled (1 cup)
- ½ teaspoon dijon mustard
- 30 ml lemon juice
- 20 ml Olive oil
- Black pepper
- ¼ teaspoon porcini salt (or ordinary sea salt)
- A little olive oil for drizzling
- 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.
- 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
- 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.
- Serve the mushrooms and broad bean mixture with the focaccia or bruschetta or along side crostini for a help yourself treat.
In my Kitchen posts are linked to www.figjamandlimecordial.com each month for a peek into kitchens all over the world!