Portobello mushrooms on English muffins with tomatoes and fennel
By: Nigel Haworth From: Market Kitchen
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Portobello mushrooms on English muffins with tomatoes and fennel
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 1
In Nigel Haworth's hands, mushrooms on toast becomes a sophisticated treat
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Ingredients
For the mushrooms
For the tomatoes
- 20ml Olive oil
- 50g Onions, chopped
- 1 clove Garlic, puréed
- 200g plum tomatoes
- 50g Fennel, sliced
- 1 tsp Worcestershire sauce
For the breadcrumbs
- 50g soft breadcrumbs
- 100g garlic Butter
- 85g mixture chopped fresh parsley, thyme and chives
To serve
Method
1. Preheat the oven to 180C/gas 4.2. For the mushrooms: mix the melted butter and garlic together in a small bowl, then brush the mushrooms with the mixture. Season with salt and freshly ground black pepper.
3. For the tomatoes: heat the olive oil in a pan and fry the onions and garlic for 2-3 minutes, or until softened but not coloured. Add the tomatoes and fennel and cook for 5-6 minutes, or until the tomatoes start to break down and the mixture reduces and thickens. Add the Worcestershire sauce and season to taste with salt and pepper.
4. For the breadcrumbs: melt the garlic butter in a pan and stir in the breadcrumbs and chopped herbs. Season with a little salt.
5. Place the mushrooms on a baking tray and bake for 2-3 minutes. Remove from the oven, spoon over the tomato mixture and top with the flavoured breadcrumbs. Return to the oven and bake for a further 5-6 minutes, or until the breadcrumbs are golden brown and crisp.
6. To serve, place the toasted muffin halves on a serving plate and sit a stuffed mushroom on top of each. Garnish with rocket leaves and a little olive oil.
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Latest Comment
I watched this recipe made on tv and thought it looked absolutely delicious. I must say that maybe I should have read the recipe more closely before starting but nevertheless 150g butter in one service!?!?!?! And that's before you've fried the vegetables in olive oil!!! I was making 3 portions so I kept to the amount of butter for 1 serving and just mixed the breadcrumbs with the tomato mixture. The amount of herbs also seems extreme so I used 85g for 3 servings and thought any more would have been overpowering. Pleased to say that my version of it was a success!