4 slices ciabatta or sourdough bread
NOMU Extra Virgin Olive Oil
200g cep (porcini) mushrooms
2 tbsp butter
4 cloves garlic, skin on
Handful of fresh sage
NOMU One for All Grinder
NOMU Sea Salt
NOMU Black Pepper
In a hot griddle pan, char the bread nicely on each side. Lightly rub one side with one of the garlic cloves, drizzle with Olive Oil and set aside.
Carefully slice the mushrooms ½ cm thick, taking care to keep the stalk and the cap intact. Lightly bash the garlic cloves with the flat blade of your knife.
In a heavy-based pan, heat the butter with some Olive Oil and fry the garlic and sage leaves for a few seconds before adding the mushrooms. Add a generous grinding of NOMU One for All. Saute the mushrooms over high heat until they are browned and just cooked. Season with salt and pepper.
Place the bruschetta toasts on warm plates and top with the mushrooms and sage leaves. Serve immediately.
Tip: Omit the butter to make this vegan-friendly.
4 slices ciabatta or sourdough bread
NOMU Extra Virgin Olive Oil
200g cep (porcini) mushrooms
2 tbsp butter
4 cloves garlic, skin on
Handful of fresh sage
NOMU One for All Grinder
NOMU Sea Salt
NOMU Black Pepper
In a hot griddle pan, char the bread nicely on each side. Lightly rub one side with one of the garlic cloves, drizzle with Olive Oil and set aside.
Carefully slice the mushrooms ½ cm thick, taking care to keep the stalk and the cap intact. Lightly bash the garlic cloves with the flat blade of your knife.
In a heavy-based pan, heat the butter with some Olive Oil and fry the garlic and sage leaves for a few seconds before adding the mushrooms. Add a generous grinding of NOMU One for All. Saute the mushrooms over high heat until they are browned and just cooked. Season with salt and pepper.
Place the bruschetta toasts on warm plates and top with the mushrooms and sage leaves. Serve immediately.
Tip: Omit the butter to make this vegan-friendly.
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