food for thought

by michelle

baked mushrooms broken bread

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My friend Susan introduced me to this wonderful recipe from chef Guy Mirabella’s book Eat, Ate. We shared this dish from a platter, forks in hand

Preheat your oven to 205C (400F). Combine ½ a cup of grated pecorino, ¼ of a cup of fresh bread crumbs, a finely sliced clove of garlic, a tablespoon each of parsley and thyme, a teaspoon of rosemary and the zest of a lemon. This can be done in a food processor. In a large bowl combine the juice of the lemon with 2 chopped anchovies, 1/3 cup of olive oil, a splash of brandy and 450 g (1lb) of mushrooms (I used Swiss Brown mushrooms). Season with salt and pepper and toss gently. Add the cheese and herb mixture and toss once more. Tip the mushroom mixture onto a large, lightly oiled baking sheet. Cover the sheet with foil so there are no gaps. Bake in the oven for 30 minutes then remove the foil and bake for another 15 minutes. Meanwhile, tear half a loaf of bread (the recipe suggests ciabatta but I used a white sourdough instead) into bite-sized pieces and put onto another baking sheet. Toss with 2 tablespoons of olive oil and lots of pepper. Put the baking sheet in the oven with the mushrooms for the last 15 minutes, or until the bread is golden and crisp on the outside and still a little soft in the middle. To serve, put the bread on a large platter and spread the mushrooms and their juices over the top. Sprinkle with more parsley, rosemary and thyme.

Complement this meal with a fresh salad. Mine was cos lettuce with roasted pear, parmesan, walnuts and pomegranate seeds dressed with a mustard vinaigrette.


Written by michelle picker

June 8, 2012 at 6:19 pm

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