inthekitchen
Prosciutto Mushroom Toast
INGREDIENTS Prosciutto Mushroom Toast ( Yield 1 slice ) 1 slice sourdough bread 4 Tbsp cooked mushrooms 3 Tbsp whipped feta 2 Tbsp fig jam 3 slices prosciutto 1 Tbsp pistachios , toasted fresh dill , garnish olive oil , drizzle
Whipped Feta ( Yield 3 cups ) 1 1 / 2 cups feta 2 / 3 cup cream cheese 1 / 3 cup milk
Mushrooms ( Yield 6 cups ) 15 cups white mushrooms , quartered 1 / 4 cup butter 3 cloves garlic , minced
1 tsp chopped fresh thyme 1 lemon , juiced 1 tsp salt 1 / 2 tsp pepper
METHOD Whipped Feta 1 . In a food processor , combine the feta and cream cheese . 2 . Slowly add the milk until the mixture is smooth . 3 . Add more or less milk depending on how spreadable you would like the feta . Can refrigerate for up to 2 weeks .
Mushrooms 1 . In a pot on medium heat , melt butter and add mushrooms . Cook for 5 minutes until juices start to release .
2 . Add the garlic and continue cooking for 5 minutes . 3 . Add the lemon juice and thyme and turn the heat on high . 4 . Once most of the moisture has evaporated , season the mushrooms with salt and pepper .
Assembly 1 . In a pan with melted butter toast each slice of sourdough on both sides until golden brown . 2 . Spread a liberal layer of whipped feta on the toast , followed by fig jam , cooked mushrooms , 1 Tbsp chopped pistachios and prosciutto . 3 . Top with fresh dill and a drizzle of olive oil .
Chef Carter Bouchard Juneberry Morning and lunch menus today offer a diverse selection of meals and styles . Sweet mingles with savoury and flavours from the world ’ s great cuisines infuse sauces , sandwiches and sautés . Juneberry chef Carter Bouchard ensures each component of the menu ’ s robust dishes is well executed . She brings six years of experience obsessing over the details alongside veteran chefs at Passero restaurant - and a passion for feeding people food that brings joy . The two bodacious dishes shared here are so special , best you keep this issue close .
38 ciao ! / dec / jan / two thousand twenty-three