- 50 g dried porcini mushrooms
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 sticks celery, washed, trimmed and finely chopped
- 1 clove garlic, crushed
- 1 tsp paprika
- 250 g flat mushrooms, brushed clean, thickly sliced
- 150 g baby button mushrooms, brushed clean, left whole
- 2 tbsp brandy (optional)
- 150 ml soya and dairy-free single cream alternative
- 2 tsp gluten-free soy sauce
- 1 tsp chopped fresh thyme leaves, washed, plus extra sprigs to garnish
- 1 tsp freshly squeezed lemon juice
- 4 gluten-free ciabatta rolls, halved
In a small bowl, cover the dried mushrooms with boiling water. Set aside and leave to soak for 30 minutes.
Heat the oil in a large non-stick frying pan. Add the onion, celery and garlic and cook until softened. Add the paprika and cook for a further 30 seconds. Stir in the fresh mushrooms, cook for 1 minute, then add the brandy, if using. Continue cooking until the mushrooms start to soften.
Drain the rehydrated porcini mushrooms, reserving 100ml of the soaking liquid. Add both to the pan, bring the mixture to the boil, then simmer for 2-3 minutes. Stir in the cream alternative, soy sauce, chopped thyme and lemon juice. Season.
Griddle the ciabatta halves for 1-2 minutes on each side. Top with the mushrooms, garnish with the extra thyme sprigs and serve.