Name: Creamy Balsamic Mushrooms with Crusty Ciabatta
Ingredients: 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

Lupi Balsamic Vinegar brings amazing sweetness to this mushroom dish. It’s a wonderful alternative to a hearty winter soup. Served with ciabatta bread and Lupi Organic Extra Virgin Olive Oil, this will warm your heart, soul and body.

PRE TIME : 30 minutes
SERVINGS 2-4 servings

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

RECIPE INSTRUCTIONS

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.

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.

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