Recipe Creamy garlic forest mushrooms with garlic ciabatta
Ingredients
- 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
- Sweat down the mushrooms with half of the garlic and oil.
- Pour in the sauce, season to taste. Deep fry potatoes until crispy.
- Toast slices of ciabatta bread and rub with half of the garlic puree.
- Place the mushroom mix on the toast and top with the crispy potatoes.
