Publications
- 8 - large brown mushrooms
- 2 - 125g goat’s milk cheese rounds
- 15ml - olive oil
- - freshly ground black pepper
- 30ml - butter
- 200g - baby spinach
- 15ml - fresh lemon juice
- - salt and freshly ground black pepper, to taste
- 4 - slices toast
- - BASIL SALAD DRESSING:
- 250ml - basil
- 1 - garlic clove
- 160ml - olive oil
- 25ml - fresh lemon juice
- 7ml - white wine vinegar
Oven temperature: Grill
Make the salad dressing:
Place the basil and garlic in a food processor and add the olive oil, lemon juice and vinegar as it is processing. Process the dressing until just mixed, then season with salt and black pepper and set aside.
Preheat the grill. Place the mushrooms on a baking tray, crumble the goat’s milk cheese on top and drizzle with olive oil. Season with freshly ground black pepper. Roast for 10 minutes, or until the mushrooms have softened and the cheese is golden brown.
Melt the butter in a frying pan and stir-fry the spinach until soft. Season with lemon juice, salt and black pepper.
To serve:
Place the slices of toast on four serving dishes. Spoon the spinach onto the bread, followed by the mushrooms and, finally, the salad dressing. Serve.
Wine recommendation: Any fragrant white wine will complement this dish.
