Publications
Serves 4-6
Preparation: 10 min
Cooking: 10 min
60 ml (¼ c) olive oil
30 g butter
400 g mixed mushrooms, halved if large
2 red chillies, chopped
2 leeks, finely chopped
3 garlic cloves, chopped
60 ml (¼ c) white wine
100 g green beans, blanched
4 slices bread
extra olive oil for brushing
1 garlic clove, halved
handful of fresh parsley
salt and pepper
handful of grated mozzarella cheese
1 Heat the oil with half the butter in a large pan over medium-high heat. Fry the mushrooms for 2 minutes or until wilted. Remove and set aside. Reduce the heat to medium.
2 Add remaining butter to the pan with the chillies, leeks and chopped garlic. Stir-fry for 2 minutes or until soft, then add the wine and cook for 2 minutes or until evaporated. Return the mushrooms to the pan and stir in the blanched beans.
3 Meanwhile, heat a griddle pan over medium-high heat. Brush the bread on both sides with extra oil, then toast on the griddle pan for 2 minute on each side or until lightly charred. Rub one side of each slice with the cut side of the halved garlic.
4 Stir the parsley into the mushroom mixture, season with salt and pepper and sprinkle the mozzarella cheese over. Pile onto the toasted bread and serve.
