Marcus Wareing's Griddled Mushrooms on Toast with Mustard Vinaigrette
These juicy, seasoned mushrooms are drizzled with a tangy vinaigrette and served on a griddled sourdough bread. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Mushrooms:
For the Toast:
For the Vinaigrette:
Method
Step 1
Preheat the grill to medium-high.
Step 2
Start by oiling a large baking tray with vegetable oil. Place your mushrooms, cap-side down on the tray and season with salt and pepper. Add garlic, rosemary, and a drizzle of honey. Place a knob of butter on top of each of your mushrooms. Break up your stock cube and sprinkle directly on top of your mushrooms.
Step 3
Add the mushrooms to the grill for 8-10 minutes, checking halfway through.
Step 4
Meanwhile, heat a griddle pan. Slice your sourdough and sprinkle with olive oil, followed by a covering of garlic, salt and pepper. Add the sourdough garlic side down to the griddle pan and repeat this process with the garlic and seasoning to the other side of your bread.
Step 5
Remove your mushrooms from the grill, ensuring they are golden.
Step 6
Add olive oil and white wine vinegar, on a 3:1 ratio, to an empty glass jar (something like an empty jam jar is perfect). Add your wholegrain and Dijon mustard, crushed garlic, a sprinkling of your left over stock cube and salt and pepper to taste.
Step 7
Scrape some of the juices from the mushroom baking tray and add these to your jar; shake well to finish the vinaigrette.
Step 8
Add your griddled sourdough to a plate. Cut the mushrooms in half and arrange 2 on top. Spoon over a little vinaigrette and garnish with some rocket on top to finish. Serve straight away.
