Mushrooms, Broadbean, Goat Cheese Focaccia
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
- 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.