|
 |
Warm Mushroom and Endive Salad
Serves 2
You are guaranteed to make this one over and over. It would have to be one of my favourites. It is simple, yet so flavoursome and it presents beautifully. I serve it with fish
and I'll share that recipe with you too.
Ingredients:
6 medium or 4 large Field Mushrooms - Available on line
2 large Cloves Garlic, peeled and crushed - Available on line
1 tablespoon Olive Oil - Available on line or Sesame Seed Oil (the oil is optional)
1 teaspoon Worcester or Soy Sauce for each mushroom
Freshly Ground Pepper, to taste - Available on line
3 tablespoons Vegetable Stock
Endive Lettuce, enough for two - Available on line
2 tablespoons Sunflower Seeds, lightly toasted - Available on line
Method:
- Preheat you oven to 200C/400F
- Place the mushrooms in an ovenproof dish, gills upward and spread the garlic over each one.
- Spoon the olive oil and Worcester or soy sauce over the mushrooms and sprinkle with the black pepper.
- Pour the stock in to the base of the dish and tightly cover with foil.
- Bake the mushrooms for about 15 minutes or until they are tender.
- Arrange the endive on two serving plates and place the mushrooms on top.
- Spoon the pan juices over the mushrooms.
- Sprinkle on the toasted sunflower seeds and serve.
|
