Prep time 5 mins Cook­ing time 5 mins Serves 4

Friday - - Recipe Cards -

1 tsp but­ter 1 tsp olive oil 1 tsp brown su­gar 1 tsp mus­tard seeds 4 tbsp bal­samic vine­gar 2 bay leaves 1 tbsp wa­ter 250g baby but­ton mush­rooms 4 slices toasted cia­batta 3 Roma toma­toes, sliced 10g wild rocket Olive oil, for driz­zling METHOD

1 In a small pan, heat the but­ter and oil. Add the su­gar, mus­tard seeds, bal­samic vine­gar, bay leaves and wa­ter. Stir un­til the su­gar is dis­solved, toss in the mush­rooms and stir well to coat. Cook for 2 min­utes.

2 To serve, top toasted cia­batta with toma­toes, mush­rooms and rocket and driz­zle with olive oil.

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