caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme and bacon
Salted, Cheese, Vegetables and Fruits, Gluten free, Vegetarian
A tasty, sweet and savoury dish that goes with pretty much anything.
Il peut être aussi, réaliser sous forme de tapas ou d'accompagnement lors d'un brunch
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your Four at 400 °F
Peel and finely dice the garlic.
Separate the parsley leaves from the stems, chop the leaves.
Slice the green onions at a 45 degree angle, achieving nice long diagonal rings, a few mm thick.
Cut the bacon into small cubes.
Clean the mushrooms with a damp towel.
- The mushrooms
Prepare a baking tray with a parchment paper lining.
In a mixing bowl, place the mushrooms, add the balsamic, soya, thyme, garlic, and olive oil. Mix all the ingredients while seasoning generously with salt and pepper.
Pour the mixture onto the baking tray and spread it out evenly.
Cook in the oven for roughly 20 minutes, rotating and mixing the mixture after 10 minutes.
In a hot pan, cook the bacon until it has a nice colour, set aside.
In a bowl, crumble the goat cheese with your hands until it is all in small, uniform pieces.
In a shallow bowl, place the mushroom mixture, sprinkle with the bacon bits then the crumbled goat cheese, then finish with the sliced green onion on top.
There are two schools of thought to cleaning mushrooms. Cleaning with a damp towel, and running under cold water.
Button mushrooms will normally darken a bit when bathed in cold water, but in this recipe, because we are cooking them with a dark sauce, it doesn't make a difference.