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8 slices ciabatta
1 garlic clove, peeled
2 tbsp butter
A handful of fresh sage leaves
400g assorted wild mushrooms
A drizzle of truffle oil (optional)
1 ball buffalo mozzarella


In a hot griddle pan, toast the ciabatta until golden brown and charred. Run the garlic clove on one side of each slice and drizzle with olive oil.

Heat 2 tablespoons of olive oil with the butter, sage and One For All Grinder in a pan and sauté the mushrooms until they are beautifully golden brown and just cooked through. Season with NOMU Sea Salt and Black Pepper to taste. Drizzle with truffle oil and serve immediately on the ciabatta with slices of deliciously creamy buffalo mozzarella.


If you add salt before the mushrooms are browned, the salt will draw out the moisture and they will stew instead of frying.

Tags: cheese

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