Fresh exotic mushrooms are available in autumn, and they add a wonderfully concentrated flavour to this express mushroom dish. Serve with creamy pasta or griddled ciabatta and a plum tomato salad. Delicious!
For pine nuts, use a 250g pack smoked tofu (with almonds and sesame seeds, if available). Cut into small cubes and fry in 2 tsp olive oil for 2-3 minutes. Tip into a bowl and sprinkle with 1 tsp dark soy sauce. Stir into the cooked mushrooms.
Toss freshly cooked pasta with 2 tbsp crème fraîche, steamed baby spinach leaves (pierce a 250g bag and cook on High in the microwave for 2 minutes) and freshly grated nutmeg. Spoon the mushrooms on top and scatter with grated Parmesan or Italian-style hard cheese. Or cut a slightly stale ciabatta loaf or small baguette into diagonal slices. Brush with olive oil on both sides. Cook on a heated ridged griddle or under a hot grill for 1 minute on each side or until lightly browned. Serve the mushrooms on top of the toasts.
We loved these mushrooms. Would make a great topping on a burger too. Thanks for posting. - 12 Sep 2012