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Caramelised Mushroom & Ricotta Bruschetta | Stuffed Chicken Roll with Roast Vegetables and Salad | Panettone Bread & Butter Pudding

Caramelised Mushroom & Ricotta Bruschetta

Ingredients:
250g Small Swiss or Button Mushrooms
4 Flat Mushrooms
1 tbsp Olive Oil
30g Unsalted Butter
¼ cup firmly packed Brown Sugar
2 tbsp Oregano Leaves (chopped)
2 tbsp Parsley (chopped)
4 slices Sourdough Bread
200g Fresh Ricotta
Parmesan Cheese (for garnish)

Method:

1. Slice half button mushrooms.
2. Melt butter and oil in fry pan over medium heat.
3. Add flat mushrooms cap down & cook for 2 minutes or until it starts to soften, then add all button mushrooms.
4. Season well with salt & pepper.
5. Cook for another 2 minutes or until softened.
6. Transfer mushrooms to a bowl and set aside.
7. Add brown sugar, oregano and vinegar to the frypan and return to medium heat, stirring to dissolve sugar.
8. Return mushrooms to frypan, coating in sauce for 1 – 2 minutes until caramelised.
9. Stir in parsley.
10. Serve mushrooms with toast & ricotta, garnished with shredded parmesan cheese.