FIELD MUSHROOMS ON OLIVE TOAST WITH ROCKET, PARMESAN AND TRUFFLE OIL

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Serves 4

2 tablespoons olive oil
20 field or Swiss brown mushrooms
sea salt and freshly ground black pepper
a knob of unsalted butter
60g rocket leaves
4 slices sourdough bread
truffle oil
shaved best-quality Italian parmesan cheese
4 lemon wedges

Tapenade:
250g (2 cups) pitted black olives
30g (about 10) anchovy fillets, drained
1½ tablespoons salted capers, rinsed and drained
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil

Balsamic Vinaigrette:
60ml (¼ cup) best-quality balsamic vinegar
1 garlic clove, crushed
a pinch of caster sugar
180ml (¾ cup) good quality extra virgin olive oil

To make the tapenade, put the olives, anchovies, capers and garlic in a food processor and process until well chopped. With motor running, drizzle in the extra virgin olive oil. Season with black pepper. Store the tapenade covered with a drizzle of extra virgin olive oil in a sealed container in the refrigerator until required. Tapenade will keep for several weeks.

To make the balsamic dressing, put the vinegar, garlic and sugar in a bowl with some sea salt and black pepper. Gradually whisk in the extra virgin olive oil until well blended. This dressing can be made ahead of time and stored in the refrigerator for 2-3 weeks.

Preheat the oven to 220°C (425°F/Gas 7). Heat the olive oil in a heavy-based ovenproof pan over medium heat. Add the mushrooms, toss briefly, then season with sea salt and black pepper. Add the butter then transfer the pan to the oven and bake the mushrooms for 5-8 minutes or until tender. Drain the mushrooms on paper towels. Keep warm.

In a bowl, toss the rocket with enough balsamic dressing to moisten.

To serve, toast the sourdough and lightly spread with tapenade. Arrange in the centre of serving plates, then top each toast with five mushrooms. Drizzle with truffle oil, scatter with shaved parmesan and arrange the rocket on top. Finish with a lemon wedge and a good grind of black pepper.