Mushroom Bruschetta

Ingredients

500 g. Australian beef tenderloin
1 Red onion, cut into 8 wedges
1 White onion, cut into 8 wedges
4 Cocktail kebab skewers
1 tbs My Choice honey
2 tbs Soy sauce
1 tbs Sherry

Method

  1. Cut steak into 1.5 inches chunks and marinate with soy sauce, honey and sherry in
    plastic bag for overnight.
  2. Weave a chunk of meat alternately with red onion and white onion onto each skewer.
  3. Grill skewers on well-oiled hot griddle pan until cooked and charred. Serve immediately.

Ingredients

1½ cups Cooking for Fun, Utake and Shimeji mushrooms, finely chopped
2 cloves garlic, chopped
1 dried chili, chopped
1 tsp butter
1 lemon
4 slices French bread
Cooking for Fun extra virgin olive oil
a spring of thyme, leaves
a spring of parsley, leaves
salt and pepper

Method

  1. Heat a saucepan over medium heat. Pour olive oil and add mushrooms to stir-fry.
  2. Add chopped garlic, thyme and parsley. Season with salt, pepper and dried chili. Stirfry until the mushrooms are tender.
  3. When the mushrooms are cooked for 3-4 minutes, add butter, squeezed lemon and stir to mix.
  4. Add 2-3 tablespoons of water and cook until the sauce is simmered; remove from the heat and set aside.
  5. Toast bread; spread butter and put mushroom mixture with sauce on top. Garnish the bread with parsley before serving.