Garlic Mushrooms with Ricotta Sourdough
Prep time 15 mins
Cook time 10 mins
A refreshing change from eggs bene, this recipe will become your go-to brunch dish over the colder months. Serve on toasted Brumby’s Rye Sourdough bread.
40g unsalted butter
2 garlic cloves (crushed)
400g mushrooms of choice, quartered
1 bunch spinach (washed and drained)
2 tablespoons fresh Italian parsley (chopped)
2 tablespoons fresh mint (chopped)
2 tablespoons fresh basil (chopped)
3 anchovy fillets (drained)
1 tablespoon drained capers (finely chopped)
8 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1. Slice the sourdough into 2cm slices. To make the salsa, put the parsley, mint, basil, anchovies, capers and olive oil in a blender. Blend until almost smooth. In a bowl add the blended ingredients with vinegar and mustard and season with salt and pepper.
2. Melt half the butter in a non-stick frying pan over a high heat until golden.. Add garlic and cook for 1 minute. Add the mushrooms, continue stirring for 5 minutes or until tender. Transfer to a bowl.
3. Melt the remaining butter in the pan, add the spinach and cook for 3-4 minutes or until just wilted. Set aside.
4. Spread half of the sourdough with ricotta. Place on serving plates. Put the spinach, mushroom mixture and salsa on the top. Serve with remaining Brumby’s Authentic Sourdough bread.