| 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 SpoonDIETARY 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
