Ingredients

  • 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

Method

  1. 1

    In a small bowl, cover the dried mushrooms with boiling water. Set aside and leave to soak for 30 minutes.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Griddle the ciabatta halves for 1-2 minutes on each side. Top with the mushrooms, garnish with the extra thyme sprigs and serve.

Nutritional Details

Each serving provides
  • Energy 2537kj 606kcal 30%
  • Fat 15.9g 23%
  • Saturates 1.9g 10%
  • Sugars 10.3g 11%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

61.4g carbohydrate 24.8g fibre 42.1g protein

 
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