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
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
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
Ingredients |
Unit:
|
- 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
Instructions
- 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.
very thinly sliced mushrooms
dark cooked mushrooms
Podded Broad beans
Crushing the broad beans with a fork
Adding the other ingredients
Crushed broadbeans
Toasted goat cheese
In my Kitchen posts are linked to www.figjamandlimecordial.com each month for a peek into kitchens all over the world!
Yum Tania! It’s like a mushroom bruschetta! Those mushrooms look so meaty and delicious
i appreciate every component of this…except the mushrooms. try as i like, i can’t get them to taste like anything except dirt. 🙂
grace recently posted..peanut butter me up
T, now I wish I’d given you a bigger bit of focaccia! I adore you, you know that, don’t you? (But I am still not going clubbing with you) 🙂 Your dish looks divine – I love broadbeans and mushrooms. Thank you for making such good use of my bread! xx
Celia recently posted..In My Kitchen, July 2013
Awwww shucks!
That sounds like the perfect snack on this cold winter day! I bet it was exciting having Scater pick you up for the first time!
Claire @ Claire K Creations recently posted..My new garden – The Garden Share Collective July 2013
Miss Arabella got her licence last week. I have no idea how she passed first go – she can’t even park the car! I haven’t seen my car since as she’s been out in it driving all over the place but when she does bring it home she calls me to come out and park it. I spent so much on lessons for her and somehow, they didn’t touch on parking. I don’t understand. Anyway, Celia is such a gem. What a lovely gift and you have certainly honoured that foccacia xx
Hotly Spiced recently posted..Pinata Birthday Cake
Oh so yummy, I love the choice of ingredients indeed. Lucky you to share in Celia’s bread bounty too Tania! How nice to have Skater pick you up for a change 🙂
InTolerant Chef recently posted..Cauli-Flour Pizza Crust
That’s very sweet of Celia. The focaccia looks perfect. Love the broad bean topping.
Angie@Angie’s Recipes recently posted..Beetroot Carpaccio with Apricot and Brie
[Am laughing after just exiting NQN with your fab story/comment! Not that that was necessarily amusing!]. Celia’s foccacia looks perfect [bet tastes it too!], the field mushrooms are sans pareil at the moment [guess what I had for lunch!!] and would love to quietly grab your porcini salt from wherever you have hidden it!! Thanks for all!!!!
G’day and yum, true!
Based on your recipe and photos, I could go for a slice of this now or maybe two! 🙂
Thanks for sharing what’s in your kitchen!
Cheers! Joanne
Joanne T Ferguson recently posted..Behind the scenes at Roza’s Gourmet Sauces Photo Shoot
Oh I definitely have to pin your broad bean recipe, I have had a crazy need for beans of all types lately… I just can’t get enough.
I have post ready for in your kitchen but I can’t put it up until the 3rd July, is that too late??
GourmetGetaways recently posted..Cookies & Cream Ice-cream Tart
Wow! That’s a great use for a focaccia and a wonderful mix of flavors. This was certainly one of the tastier IMK posts that I’ve read. 🙂
ChgoJohn recently posted..Asparagus, Crimini Mushroom, and Ricotta Ravioli Filling
How’s your heart darlin’? I hope it’s healing and big hugs to you! 😀
Lorraine @ Not Quite Nigella recently posted..Mojo by Luke Mangan, Waterloo
I live in rural Vic, and Porcini salt is COMPLETELY unheard of. Any substitutes or will I have to just use salt?
Thanks from one of the great unwashed who loves your food!
Looks like a delicious dish!
yummychunklet recently posted..Rainbow Connection Cupcakes for International Picnic Day!
Sending get well wishes to you, first up. Love that you have included a recipe for us and such a yummy one, too! Celia is the best, isn’t she!?
Lizzy (Good Things) recently posted..Scalloped potatoes gratin dauphinois
!Wow- that looks amazing!
I love all of the ingredients- and the bread is perfect.
Thanks for sharing.
What a winner of a post. I love peeking into your kitchen and could happily do it every single day.
Good bread is such a lovely thing – and a lovely gift. Some things change and age but a good bread and simple dish like this is timeless!
Kari @ bite-sized thoughts recently posted..Harissa-spiced pumpkin and chickpea smash
it really must be nice to have your kids drive you around for a change!
Love the sound of this flatbread topping!
Joanne recently posted..Recipe: Tomato and Pomegranate Salad Tacos with Garlic Dressing
What a lovely combination of simple ingredients. Great use for delicious focaccia made by a loving friend. May all the love heal you and wrap you up safe.
Victoria of Flavors of the Sun recently posted..Hearts of Palm and a Salad
I just returned from Barcelona with some mushroom salt…..cannot wait to try it!
Martine @ Chompchomp recently posted..The Raw Food Meatless Monday Man Challenge Week 3: Pineapple Kale Smoothie & Creamy Garden Chowder
Oh my, that salt & porcini would be fabulous on eggs in the morning … and on so many other things too!
Judy @Savoring Today recently posted..In My Kitchen ~ July 2013
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.
Suzanne Perazzini recently posted..Flourless Chocolate Cakes – Gluten-free and low FODMAP
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.
Tania @ The Cook’s Pyjamas recently posted..Sweet Potato Chips