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Creamy Balsamic Mushrooms with Crusty Ciabatta

 2 Tbsp Lupi Organic Extra Virgin Olive Oil
 2 tsp dried Thyme
 2 tsp dried Rosemary
 2 cloves Garlic, minced
 500g Button Mushrooms
 200g Exotic Mushrooms like Shiitake, Oyster or Enoki
 2 Tbsp Lupi Balsamic Vinegar
 2 cups Thickened Cream Sliced Ciabatta Loaf
 4 Tbsp Lupi Organic Extra Virgin Olive Oil
  Whole, peeled Garlic Clove
1

Heat the olive oil in a frypan on a medium heat. Add the thyme and rosemary and fry until fragrant. Add the garlic and all of the mushrooms. Fry until the mushrooms are just starting to soften. Add the balsamic vinegar and cream. Bring to a simmer. Simmer for 10 minutes covered.

2

Meanwhile, preheat your oven grill to 200°C. Brush each side of the ciabatta with the olive oil. Grill until each side has browned a little. Remove and rub one side of the ciabatta with the garlic clove.

3

Serve the mushrooms with the crunchy ciabatta, a fork and a soup spoon so that all the sauce gets eaten. Yum!