Name: Mixed mushroom trencher with herb salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 teaspoon rice bran oil; 150 gram swiss brown mushrooms, sliced thickly; 3 portobello mushrooms (150g), sliced thickly; 100 gram enoki mushrooms, base trimmed; 2 teaspoon fresh lemon thyme leaves; 1 small_piece fresh thai red chilli (serrano), seeded, chopped finely; 1 clove garlic, crushed; 1 teaspoon lemon juice; 1 wholemeal sourdough loaf (675g); 1 clove garlic, halved crossways, extra; Herb salad; 1/2 teaspoon cumin seeds; 1 teaspoon coarsely chopped sunflower seeds; 1 teaspoon black chia seeds; 2 teaspoon rice bran oil; 2 teaspoon lemon juice; 1/2 small_piece red onion (50g), sliced thinly; 1/3 cup each fresh flat-leaf parsley and mint leaves; 1 tablespoon each fresh dill sprigs and small tarragon leaves

Mixed mushroom trencher with herb salad

Juicy, garlic-infused mushrooms on lightly toasted sourdough sprinkled with onions. Perfect for lunch or brunch. And suitable for diabetics, too.

Serves 2

Prep

15M

Cook

15M

Total

30M

Ingredients

2 teaspoon rice bran oil

150 gram swiss brown mushrooms, sliced thickly

3 portobello mushrooms (150g), sliced thickly

100 gram enoki mushrooms, base trimmed

2 teaspoon fresh lemon thyme leaves

1 small_piece fresh thai red chilli (serrano), seeded, chopped finely

1 clove garlic, crushed

1 teaspoon lemon juice

1 wholemeal sourdough loaf (675g)

1 clove garlic, halved crossways, extra

Herb salad

1/2 teaspoon cumin seeds

1 teaspoon coarsely chopped sunflower seeds

1 teaspoon black chia seeds

2 teaspoon rice bran oil

2 teaspoon lemon juice

1/2 small_piece red onion (50g), sliced thinly

1/3 cup each fresh flat-leaf parsley and mint leaves

1 tablespoon each fresh dill sprigs and small tarragon leaves

Method

1.Preheat grill (broiler) to high.

2.To make herb salad, heat a large non-stick frying pan over medium heat; cook cumin, sunflower and chia seeds, stirring, for 2 minutes or until seeds are toasted, transfer to a small bowl. Add remaining ingredients; toss to combine.

3.Heat oil in a large non-stick frying pan over high heat; cook mushrooms, thyme and chilli, stirring occasionally, for 4 minutes or until browned lightly. Add garlic; cook for 1 minute or until fragrant. Remove from heat, stir through juice. Season with pepper to taste. Cover to keep warm

4.Cut bread 2cm from the base lengthways, you will need 175g of bread (save the upper portion for another use). Place bread base on a large oven tray; grill for 1 minute or until toasted lightly. Rub warm bread with extra garlic clove.

5.Top bread with mushrooms and juices; top with salad. Cut in half to serve.

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