Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 14

This may sound like a very grown-up breakfast for children, but I find if I am eating it my children are always hanging around for a taste.

1 loaf ciabatta

4 tbsp olive oil

400g/14oz portabellini or other large mushrooms

20g¾oz bunch of basil

25g/1oz parmesan, finely grated

Serves: 4

Prep time: 10 minutes

Cooking time: 10 minutes

1 Cut the ciabatta in half vertically and again horizontally. Drizzle with a bit of the olive oil and place on a baking sheet.

2 Cut mushrooms into thick slices.

3 Heat the remaining olive oil in a large saucepan until shimmering, then throw in the mushrooms.

4 Cook on a fairly high heat, stirring regularly until the mushrooms start to release their natural liquid.

5 Turn off the heat, add a few torn basil leaves and put the lid on. Leave to infuse while you grill the ciabatta on a fairly high heat for about 5 minutes until it is just browning and going crunchy.

6 As soon as the bread is ready, place on plates, divide the mushrooms between them and sprinkle with the remaining basil leaves and parmesan.

Tip

• Dice two or three really ripe, sweet vine tomatoes and sprinkle on top.