I’m so into field mushrooms at the moment.
Up until about a year ago, when I went to a burger joint and ordered one of the veggie burgers, I always thought the ones with the field mushrooms were the poor cousins… until I actually ordered one!
Is it just me, or when they’re roasted or fried… just plain with a touch of oil, do they get this smooth, rich, buttery taste?
Anyway, I’m so sold on them these days!
I don’t think the photos of this recipe do it justice. The field mushrooms offer a richness and the balsamic roasted baby tomatoes give it depth, while the apple, chia and rocket salad freshen up the dish – so many flavours on the plate!
- 2 slices sourdough bread
- 2 field mushrooms
- About 12 baby tomatoes
- Handful rocket/arugula
- Half a lemon
- Dash of olive oil
- Balsamic vinegar
- 1 apple (any flavour - sweeter ones counteract the peppery taste of the rocket)
- 1 teaspoon chia seeds
- 1 - 2 tablespoons walnuts, chopped
- Preheat the oven to about 200°C (390°F).
- Prick your baby tomatoes (so they don't burst in the oven) and then put on a small baking dish with a dash of olive oil and balsamic vinegar, and then place in the oven.
- Place the field mushroom on an oven tray with a dash of olive oil and then roast both these and the tomatoes for about 15 minutes or until cooked.
- Keep an eye on the tomatoes - the sugar in the balsamic vinegar and the tomatoes might cook them quicker.
- Chop the rocket (arugula) in half or even quarters so it isn't so hard to manage when eating it, and then drizzle in some olive oil and lemon juice. Grate the apple (or cut into matchsticks) and add, along with the walnuts and chia seeds. Toss in the salad (especially important so the apple doesn't brown).
- Toast the bread, either plain or with a drizzle of olive oil.
- Once everything is ready, stack the dish.
- Optional: add a tiny drizzle of balsamic vinegar to the top.