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(Serves 2 people)
1 Shallot (sliced)
1 Tbsp olive oil
113g Mushrooms (oyster, portobello, shiitake & button sliced)
5 Garlic cloves (minced)
2 Cups vegetable stock
1 Wine glass white wine
1/4 Cup heavy cream
1 Green onion (sliced)
1/4 Cup flat-leaf parsley (chopped)
1/4 Cup fresh tomato (diced)
French Baguette (enough for 2 people)
Dry red chilli (thinly sliced)
Drizzle olive oil in a pan and add sliced shallots, followed by mushrooms.
Cook until the mushrooms are golden brown, for about 10 minutes.
Next add garlic and cook for 2 minutes.
Add stock, white wine and reduce till very thick.
Add cream and reduce further for about 2 minutes.
Remove from heat and add to a bowl. Let it cool.
Slice the baguette into half and make a dent in the middle.
Then place under the grill until lightly golden brown.
Place the mushroom mix at the center and garnish with parsley, green onion, tomato and cheese.
Place under the grill until the cheese melts.
© STEVEN DOLBY