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