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
- Cut steak into 1.5 inches chunks and marinate with soy sauce, honey and sherry in
plastic bag for overnight. - Weave a chunk of meat alternately with red onion and white onion onto each skewer.
- 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
- Heat a saucepan over medium heat. Pour olive oil and add mushrooms to stir-fry.
- Add chopped garlic, thyme and parsley. Season with salt, pepper and dried chili. Stirfry until the mushrooms are tender.
- When the mushrooms are cooked for 3-4 minutes, add butter, squeezed lemon and stir to mix.
- Add 2-3 tablespoons of water and cook until the sauce is simmered; remove from the heat and set aside.
- Toast bread; spread butter and put mushroom mixture with sauce on top. Garnish the bread with parsley before serving.
