Balsamic Mushrooms on Sourdough Toast with Blistered Cherry Tomatoes, Feta and Basil Oil - Chef Recipe by Jason Roberts

Ingredients

200 g Australian white cup mushrooms, sliced 1cm thick
2 Tbs olive oil
1 Tbs balsamic vinegar
1/2 bunch basil, leaves only
1/4 cup grapeseed oil
1/2 cup olive oil
Salt and pepper
10 cherry tomatoes (1 vine cut in half)
2 slices sourdough bread
20 g feta

Method

Preheat oven to 200 C and line a baking tray with baking paper.

To marinate the mushrooms, combine sliced mushrooms in a bowl with olive oil and balsamic vinegar. Stir to coat then set aside while you prepare the remaining ingredients.

To prepare the basil, bring a small saucepan of water to the boil and prepare a bowl of iced water.

Place basil leaves in the boiling water for 5-10 seconds then remove and immediately refresh in the iced water - this ensures the basil holds its colour. Squeeze as much water from the basil as possible and pat dry with absorbent paper.

To make the basil oil, combine the blanched basil leaves, grapeseed oil, olive oil and a good pinch of salt in a small food processor. Blitz until roughly chopped, or continue to blitz until smooth. Set aside.

Place cherry tomatoes on the baking tray then into the oven for 5 minutes, or until slightly blistered on the surface, but still firm and holding their shape.

To cook the mushrooms, heat a frying pan or skillet over medium heat. Add the marinated mushrooms and cook, stirring for 3-4 minutes.

Toast the bread.

To serve, place the mushrooms on the toast then top with blistered cherry tomatoes and crumbled feta. Drizzle with basil oil.

Credits: Australian Mushrooms

Photo Credits: Australian Mushrooms