Ciabatta with garlic mushrooms


  • 1½ tablespoons (30 g) unsalted butter
  • 2 cloves garlic, crushed
  • 500 g button mushrooms, halved
  • 1 ciabatta loaf
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wholegrain mustarddash of worcestershire sauce
  • 30 g parmesan shavings
  • salt and pepper
  • sprigs of fresh flat–leaf parsley to garnish


  1. Melt the butter in a frying pan.
  2. When the butter starts to sizzle, add the garlic and cook for 1 minute.
  3. Add the mushrooms and cook over a moderately high heat, stirring occasionally, for 4–5minutes or until the mushrooms are lightly cooked.
  4. Meanwhile, cut the ciabatta diagonally into eight slices about 2.
  5. 5cm thick – they should be long and oval in shape.
  6. Brush the slices lightly with oil.
  7. Lightly toast the bread under the grill.
  8. Stir the mustard into the pan with the mushrooms.
  9. Reduce the heat slightly and add the worcestershire sauce and seasoning to taste.
  10. Cook for a further 1minute, then remove the pan from the heat.
  11. Place 2 slices of ciabatta bread on each plate.
  12. Spoon the mushrooms and their cooking juices over the bread.
  13. Scatter on the parmesan shavings and garnish with sprigs of parsley.
  14. Serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: about 10 minutes


Source: Amazing Vegetables
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