Tapasstyle Confit Garlic Mushrooms

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Tapasstyle Confit Garlic Mushrooms

 

 

olive oil

30 g (1 oz) vegan margarine

2 garlic cloves, thinly sliced

100 g (3 1/2 oz) swiss brown mushrooms

3 sage leaves

2 slices GF sourdough bread -OR- GF bread of choice

 

 

1. Preheat oven to 200 C (400 F) fan-forced.

 

2. Heat oil and margarine in a frying pan over medium heat, cook

garlic and mushrooms, stirring for 2 minutes or until mushrooms are

softened.

 

3. Add sage and transfer pan to the oven for 3 to 4 minutes or until

tender. Season with salt and pepper.

 

4. Heat a char-grill pan over high heat, cook bread, drizzled with

olive oil, for 1 minute on each side or until toasted.

 

5. Serve mushrooms with the toast to the side.

 

 

Serves 2.