Step 1Add one clove of garlic and 1 spring of thyme to the rapeseed oil, warm gently to infuse the flavours.
Step 2Cut the ciabatta in half and cut each half on the bias.
Step 3Brush the freshly cut sides of ciabatta with the now infused rapeseed oil and season with salt and pepper.
Step 4Toast both sides on a smoking hot chargrill. If you don’t have a chargrill, a normal salamander will do just fine.
Step 5Tear the mushrooms into bite-sized pieces whilst the shallots, remaining garlic and picked thyme sweat in the residual rapeseed oil on the stove.
Step 6Crank up the heat a little before adding the butter and mushrooms. You want the mushrooms to roast to a beautiful golden brown in the foaming butter, control of heat is key here.
Step 7Season the mushrooms and add a double splash of the balsamic vinegar. Reduce.
Step 8Add a couple of dessert spoons of crème fraiche and stir.
Step 9To serve: Drizzle some balsamic glaze onto the plate in whatever fashion you please (don’t be afraid of a classic squiggle!)
Step 10Add two pieces of the grilled ciabatta and top with a generous spoonful of the mushrooms.
Step 11Finish with the pea shoots, red amaranth and a drizzle of herb oil.
- 1 Country Range Ciabatta
- 50 ml Country Range Rapeseed Oil
- 2 tbsp Country Range Créme Fraiche Light
- Country Range Balsamic Vinegar, to taste
- 1 echalion shallot, finely diced
- 3 cloves garlic, crushed
- 2 sprigs thyme
- 200 g shitake mushrooms
- 200 g oyster mushrooms
- 50 g unsalted butter
- To dress the plate: Country Range Balsamic Glaze
- Red amaranth
- Pea shoots (bathed in iced water, to keep them in peak condition)
- Herb oil (any fine herbs of your choice, blended with Country Range rapeseed oil, a great way to use up aging herbs)
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