mushrooms on sourdough

Mushrooms on sourdough

Lazy weekend mornings should not be spoiled slaving over breakfast pots and pans. Nope, rather give me a quick breakie that still packs a tasty punch. My mushrooms on sourdough hits the spot just fine.

Mushrooms on sourdough

You don’t need loads of ingredients for this one. It’s really simple, but delivers big time on flavour. It’s best made with really fresh shrooms, don’t settle for sad should-have-been-chucked-yesterday mushrooms. Fresh thyme and fresh garlic make this dish a winner. I’ve made it with dried thyme – it does the job – but please don’t use pre-chopped garlic in oil. That stuff should never be in your kitchen!

Mushrooms on sourdough

Lastly, sourdough bread. Fresh, crusty and yeasty. YUM! This dish simply needs the sourdough. Store bought white bread won’t do it any justice, trust me.

Mushrooms on sourdough

Here’s how to prepare it.

MUSHROOMS ON SOURDOUGH
serves 2

ingredients

  • 1 punnet (250 g) fresh portabellini mushrooms, halved
  • 3 whole cloves of garlic, lightly crushed
  • 4 sprigs of fresh thyme, washed
  • 10 ml olive oil
  • knob of butter
  • salt and pepper to taste
  • half a lemon
  • 2 slices of fresh sourdough, lightly toasted

method

  1. Heat a large frying pan, add the olive oil.
  2. Sauté the mushrooms and the whole garlic together over high heat to sear the mushrooms and release the sweet flavour of the garlic.
  3. Add the sprigs of thyme and the knob of butter. Continue to sauté, taking care not to burn the garlic.
  4. In the meantime, lightly toast the sourdough, not too dark, though.
  5. Season the mushrooms liberally with salt and pepper. Add a squeeze of fresh lemon juice and spoon over the sourdough.
  6. Add some fresh wild rocket if you like.

The wild rocket adds an extra peppery punch, but it’s not crucial to serve it like this. Enjoy it the way you prefer.

Cheerio

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simple apple galettes

Apple galette

There’s something quite comforting to be found in the result of puff pastry being baked with generous amounts of butter, apples and a light almond paste. That comfort has a name and it’s called an APPLE GALETTE.

I first learned about galettes when I was still a third year chef student doing an internship under the expert eye of Angie Boyd at Vanilla House Patisserie. Simple little puff pastry rounds with an almond crème pâtissière topping and thinly sliced apples, baked to golden perfection.

Apple galette

Galettes are essentially free-form open tarts. There are no rules as to size or shape, which makes it fun and exciting to prepare. Puff pastry makes it easy to bake galettes and the filling is really up to you and what you feel like. I like to take ground almonds and mix it with egg white and icing sugar to make a simple paste. I use this paste to spread over the pastry and then top it with either sliced apple, peach or pear. Here’s my simple recipe below.

APPLE GALETTES
serves 8

ingredients

  • 400 g ready rolled puff pastry, thawed
  • 4 Granny Smith apples, peeled, cored and thinly sliced
  • 250 ml ground almonds
  • 2 – 3 egg whites
  • zest of 1 lemon
  • 5 ml vanilla extract
  • 100 ml icing sugar
  • 50 butter, melted
  • extra icing sugar for dusting
  • apricot jam for glazing

method

  1. Preheat the oven to 190°C and cover a baking sheet with non-stick baking paper.
  2. Prepare the almond paste by combining the ground almonds, icing sugar, zest, vanilla and two egg whites together in a mixing bowl. If it’s very thick, add the third egg white and mix until smooth.
  3. Unroll the pastry onto the lined baking tray. Use a sharp paring knife to score an edge all along the sides of the pastry; about 1cm on all sides.
  4. Spread the almond paste over the pastry, not going over the scored edges.
  5. Arrange the apple slices over the paste to cover the entire surface, then brush with melted butter and dust with icing sugar.
  6. Bake in the hot oven for about 20 minutes until golden along the edges.
  7. Remove the galette from the oven and set aside.
  8. Melt the apricot jam in the microwave and brush the hot jam over the apples to glaze.
  9. If you have some almond flakes, sprinkle these over to decorate.
  10. Serve the galette warm with either vanilla ice cream or mascarpone and a cup of Earl Grey tea.

variation

  • cut rounds of pastry with a scone cutter and arrange as instructed above

Apple galette

Warm the galette up in the oven if you’re keeping it for the next day and simply brush with some more melted apricot jam to freshen it up.

Cheerio

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