Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 13

PREPARATION TIME: 5 MINUTES

COOKING TIME: 4 HOURS

SERVES 4

VEGETARIAN

Mushrooms love being slow cooked! The gentle process seems to maximise of their flavour. Use really fresh mushrooms to make the most of their texture and to prevent the mixture from becoming too brown.

500g (1lb 2oz) mixed mushrooms, such as button, cup, Portabella or whatever is in season, wiped clean and cut into large wedges or thick slices

50g (2oz) chilled butter, cut into cubes

2 tbsp olive oil

Sea salt and freshly ground black pepper

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 garlic clove, peeled

4 tbsp finely chopped fresh herbs, such as parsley, basil, mint and chives, plus extra to garnish

50g (2oz) creamy Italian cheese, such as Taleggio or Dolcelatte, crumbled

8 bruschetta slices or slices of ciabatta

Place the mushrooms in the slow cooker dish (you need to have enough to cover the base of the dish thickly). Add the butter, olive oil, 1 teaspoon of salt, lemon zest and juice.

Cut the garlic clove in half lengthways and finely chop one of the pieces. Add this to the mushrooms and mix everything together well. Cover with the lid and cook on low for about 4 hours or until the mushrooms are tender and much of the liquid has evaporated. Stir in the herbs and cheese, then season to taste with salt and pepper.

About 5–10 minutes before the end of cooking, toast the bread until golden, then rub the cut side of the reserved garlic over the toast. Spoon the hot mushroom mixture over the toast and sprinkle with more herbs to garnish.

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to toss these creamy mushrooms through hot pasta.