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Mushrooms, Broadbean, Goat Cheese Focaccia ,

June 30, 2013 by Tania 25 Comments

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Mushroom Broad BEan and Goat Cheese Focaccia

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.

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

Mushroom Broad BEan and Goat Cheese Focaccia

Mushrooms, Broadbean, Goat Cheese Focaccia

5 from 4 votes
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.
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Servings: 4
Ingredients Method

Ingredients
  

  • 4 pieces focaccia or sour dough
  • 500 gm Field mushrooms sliced very thinly
  • 50 gm butter or more
  • 40 ml olive oil 2 Tablespoons
  • 1/2 clove garlic or a small one
  • 125 ml chicken stock
  • 100 gm Goat cheese
  • 200 gm broad beans blanched and deshelled (1 cup)
  • 1/2 teaspoon dijon mustard
  • 30 ml lemon Juice
  • 20 ml olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon porcini salt or ordinary sea salt
  • 20 ml olive oil for drizzling

Method
 

  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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Filed Under: Breads, Cooking with Mushrooms, RECIPES, Sandwiches and Snacks Tagged With: Broadbeans on focaccia, cooking mushrooms, Focaccia, goat cheese with focaccia, home made sandwiches, in my kitchen, Mushrooms, recipe, sandwiches, Snacks, using focaccia

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Reader Interactions

Comments

  1. Tania @ The Cook's Pyjamas

    July 9, 2013 at 1:55 pm

    Yum! Just yum! That looks like a fantastic lunch. I love all the flavours but particularly love the look of your salt. Lucky you having a slab of Celia’s focaccia.

    Reply
  2. Suzanne Perazzini

    July 6, 2013 at 6:49 pm

    Time gallops along and there’s no keeping up with it. They grow up so fast but there are bonuses to it like getting picked up.

    Reply
  3. Judy @Savoring Today

    July 5, 2013 at 2:25 am

    Oh my, that salt & porcini would be fabulous on eggs in the morning … and on so many other things too!

    Reply
  4. Martine @ Chompchomp

    July 4, 2013 at 1:25 am

    I just returned from Barcelona with some mushroom salt…..cannot wait to try it!

    Reply
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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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