• 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


  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 1005kj 240kcal 12%
  • Fat 8.2g 12%
  • Saturates 1.2g 6%
  • Sugars 5.2g 6%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

26.4g carbohydrate 7.4g fibre 11.2g protein One of your 5 a day

Also in these Scrapbooks

Back to top