Portobello On CAARA Sourdough With Whipped Tomato Chevre Cream, CAARA Basil Pesto & Farmlove Mizuna

INGREDIENTS QTY
Portobello 100 GMS
Garlic 5 GMS
Thyme 3 GMS
Butter 50 GMS
Salt To Taste
CAARA Veg Stock 100 GMS
FOR WHIPPED TOMATO CHEVRE CREAM QTY
Cherry Tomato Sautéed  20 GMS
Goat Cheese 30 GMS
Salt and Pepper To Taste
Fresh Cream 30 GMS
GARNISH QTY
CAARA Basil Pesto 20 GMS
Mizuna Leaves 4-5 Leaves
Micro Herbs 4-5 Leaves 
CAARA Sourdough 1 Slice

 

EQUIPMENT YOU’LL NEED:

Induction Plate, Nonstick Pan, Ladle Spoon

DIETARY NOTES:

Contains Dairy & Gluten

SERVES: 1

METHOD:

  • Cut the CAARA sourdough in a lengthwise shape and apply some olive on it and lightly toast in
  • Cut the cherry tomatoes and sauté it with olive oil on the low heat add
  • Take a bowl, smash the cooked tomatoes, goat cheese, fresh cream and whisk (or blend in small jar)
  • Heat a non stick pan, add the olive oil and sear the Portobello. Add the CAARA veg stock, butter and cook it until Add salt.
  • Slice the cooked mushrooms
  • Spread the whipped tomato cream on the sourdough and arrange the slice Portobello mushroom on top. Drizzle CAARA Basil Pesto.
  • Garnish with fresh farmlove mizuna leaves & micro greens

Visit the CAARA website for more European food recipes and products

 

 

 

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