- serves 2 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 200 g brown button mushrooms
- 1 garlic clove
- salt and black pepper, to season
- 2 tbsp capers, roughly chopped
- ¼ cup finely shredded curly parsley
- 125 ml (½ cup) good extra virgin olive oil
- 60 ml (¼ cup) good quality white wine vinegar
- pinch of sugar
- 60 g soft goat cheese, sliced
- 2 thick slices sourdough, to serve
Instructions
- Very thinly slice the raw mushrooms and place in a large bowl. Crush the garlic together with a little salt and combine with the capers, parsley, olive oil, vinegar and sugar. Stir well and mix with the mushrooms. Set aside for 10 minutes to marinate.
- Place the mushrooms on a serving plate with the dressing and top with the goat cheese. Serve with sourdough.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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