Looks good, tastes good, makes it a special occasion.
2 tablespoons olive oil
20 field or Swiss brown mushrooms
sea salt and freshly ground black pepper
knob of unsalted butter
bunch of rocket leaves
4 slices of sourdough bread
truffle oil
shaved Italian parmesan cheese
4 lemon wedges
Tapenade
2 cups pitted black olives
30g (about 10) anchovy fillets (drained)
1 ½ tablespoons salted capers, rinsed and drained
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
Balsamic Vinaigrette
¼ cup balsamic vinegar
1 garlic clove, crushed
pinch of caster sugar
¾ cup good quality extra virgin olive oil
For the tapenade, put the olives, anchovies, capers and garlic in a food process and process until well chopped. With the motor running, drizzle in the EVOO. Season with black pepper. Store the tapenade with an extra drizzle of EVOO, sealed in the refrigerator until required. (It will keep for several weeks).
For the balsamic dressing, put the vinegar, garlic and sugar in a bowl with some sea salt and black pepper. Gradually whisk in the EVOO until well blended. (This can also be made ahead of time and stored for several weeks in the ‘fridge).
Pre-heat the oven to 220C. Heat the olive oil in a heavy-based ovenproof pan over medium heat. Add the mushrooms, toss briefly, then season with sea salt and black pepper. Add the butter, transfer pan to oven and bake the mushrooms for 5-8 minutes until tender. Drain the mushrooms on paper towels and keep warm.
In a bowl, toss the rocket with enough balsamic dressing to make it moist.
To serve, toast the sourdough and lightly spread with tapenade. Arrange in the centre of serving plates, then top each toast with five mushrooms. Drizzle with truffle oil, scatter with shaved parmesan and arrange the rocket on top. Finish with a lemon wedge and a good grind of black pepper.
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