RECIPE OF THE WEEK
Perfect weekend lunch, garlic mushrooms with ricotta sourdough.
1. Slice the sourdough into 2cm slices. To make the salsa, put the parsley, mint, basil, anchovies, capers and olive oil in a blender. Blend until almost smooth. In a bowl add the blended ingredients with vinegar and mustard and season with salt and pepper.
2. Melt half the butter in a non-stick frying pan over a high heat until golden.. Add garlic and cook for 1 minute. Add the mushrooms, continue stirring for 5 minutes or until tender. Transfer to a bowl.
3. Melt the remaining butter in the pan, add the spinach and cook for 3-4 minutes or until just wilted. Set aside.
4. Spread half of the sourdough with ricotta. Place on serving plates. Put the spinach, mushroom mixture and salsa on the top. Serve with remaining Brumby’s Authentic Sourdough bread.
Recipe available from the Brumby’s Bakery website, click here for ingredient list.
Offer ends: Friday 27th of April 2018