Creamy garlic forest mushrooms with garlic ciabatta - Macphie


  • 1litre Macphie Plant-based White Sauce
  • 20 ciabatta slices
  • 500g mixed forest mushrooms
  • 200g shallots (deep fried with flour)
  • 500g chestnut mushrooms
  • 20g smoked garlic puree
  • 10g chopped parsley & thyme
  • 20g pomace oil
  • 1 large potato – cut into straw potato (matchsticks)

Method Makes 10 portions

  1. Sweat down the mushrooms with half of the garlic and oil.
  2. Pour in the sauce, season to taste. Deep fry potatoes until crispy.
  3. Toast slices of ciabatta bread and rub with half of the garlic puree.
  4. Place the mushroom mix on the toast and top with the crispy potatoes.