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Grilled Mushrooms with Goat’s Cheese

Ideally, the grilled slices of bread or croûtes should be about the same size as the mushrooms, so choose an appropriately sized loaf.

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Prepare Ahead

The mushrooms and dressing can be prepared the day before, and chilled.


Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). To make the dressing, whisk together all the ingredients and set aside.


  2. 2

    Cut the bread diagonally into 1cm (1/2in) slices. Brush both sides with olive oil and place on a baking tray. Bake for 10 minutes, or until crisp but not too browned.


  3. 3

    Remove the stems from the mushrooms. Slice the goat’s cheese into rounds. Place a slice in each mushroom cap. Preheat the grill on medium, then place the mushrooms on a grill pan. Drizzle with a little olive oil and balsamic vinegar, then season with salt and pepper. Place the mushrooms under the grill for 5 minutes, or until the goat’s cheese is bubbling and the mushrooms are tender.


  4. 4

    To serve, place each croûte on a serving plate, top with a grilled mushroom, and drizzle with the dressing. Serve while still hot.


Ingredients

  • 1 baguette
  • 10ml olive oil
  • 6 large field mushrooms
  • 150g goats cheese
  • 3 tbsp balsamic vinegar, 1 tbsp for drizzling
  • 1 pinch salt, salt and freshly ground black pepper
  • 1 tbsp thyme leaves
  • 4 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove, chopped
  • 12 black olives, pitted and chopped
  • 1 pinch black pepper

Serves 6

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

12 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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