Portobello Mushrooms on Toast with Truffle Mayo
- Cooking Time: 30 minutes
- Serves: 2
- Allergens: Dairy
Mushrooms and truffles are meant to mingle! This simple and delicious recipe is ideal as a festive brunch and one that your guests will adore. The earthy flavour of the mushrooms is elevated with the decadent truffle mayo.
- 4 portobello mushrooms
- 4 garlic cloves, chopped
- Extra virgin olive oil
- Sea salt and freshly cracked black pepper
- 2 ciabatta rolls, cut in half all the way through (or 4 sourdough slices)
- Ballymaloe Truffle Mayo
- Ballymaloe Red Onion Relish
- A large handful of rocket
- 60g Cashel Blue cheese, crumbled, or grated mature Cheddar
- Put the mushrooms in a large bowl and scatter over the garlic, a generous drizzle of olive oil, a generous pinch of sea salt and lots of freshly cracked black pepper. Toss to coat and leave to marinate for 20 minutes.
- Put a griddle pan on a high heat and leave it for several minutes to get piping hot. Pop on the mushrooms and cook for 4–5 minutes, until they are deeply golden. Turn and continue to cook until they’re shrunken and flat. Remove from the heat and slice. Keep warm.
- Brush the cut ciabatta halves with a little oil. Put the ciabattas in the pan, cut side down, and toast them for 1–2 minutes, until well marked.
- To serve, slather both sides of the toasted ciabattas with Ballymaloe Truffle Mayo. Put the bottom half of the ciabattas on a board and spread generously with Ballymaloe Red Onion Relish, followed by the rocket, then the sliced mushrooms. Finally, scatter over the cheese and sandwich together with the top halves of the ciabatta.