10 minutes preparation + 20 minutes cooking
10 serves of vegies in this recipe
400g assorted mushrooms, sliced (swiss brown, flat, button)
3 ripe tomatoes, chopped
2 sprigs rosemary
1 teaspoon fresh parsley or sage, chopped
2 cloves garlic, peeled and crushed
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
2 teaspoons olive oil
½ ciabatta loaf
Preheat oven to 200 °C. Mix mushrooms, tomatoes and herbs in an ovenproof dish. Whisk garlic, lemon juice, vinegar and oil. Pour over mushroom mixture. Loosely cover with foil and cook in oven for 20-25 minutes. Heat the bread during the last 5 minutes of cooking. Cut the loaf in half lengthways and cut each half into 4. Spoon mushroom mixture onto bread, grill and garnish with rosemary.
For a quicker alternative, gently simmer the mushroom mixture in a covered frypan for 10-15 minutes. Heat the loaf for 5 minutes in the oven to make it crisp.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 8
Serve size: 135 g