A quick and dirty supper dish: with the help of a food processor, this one will only take you half an hour to make. I’ve set fat Portobello mushrooms, roasted with a garlic and herb butter and covered with crisp crumbs, on top of sweet slices of brioche, with a few paper-thin slices of prosciutto draped over the top. Easy as anything, and cooking mushrooms like this really brings out their curious meatiness.
I’ve used panko breadcrumbs, which are gorgeously malty and crisp, to add some crunch to the mushrooms while soaking up some of the herby, buttery juices. If you can’t find any, just use some crumbs you’ve whizzed up from stale slices of bread in the food processor.
Look to serve each diner two open sandwiches. For each sandwich, you’ll need:
1 plump Portobello mushroom
1 clove garlic
1 small handful (15g) parsley
1 small handful (15g) chives
1 small handful (15g) oregano
30g salted butter
1 tablespoon lemon juice
1 teaspoon Japanese panko breadcrumbs
1 thick slice brioche (make sure you get a variety without vanilla essence)
2 slices prosciutto
Salt and pepper
Dijon mustard to spread
Preheat the oven to 200°C .
Put the herbs, garlic, butter and lemon juice in the bowl of the food processor and whizz until everything is chopped and blended with the butter. Place the mushrooms, gill side up, in a baking tray, and dollop the herb butter mixture evenly on them. Season with salt and pepper and sprinkle with the panko crumbs, and roast for 20 minutes.
Toast the brioche and spread each slice with a little Dijon mustard. Lay a roast mushroom on top, drizzling over some of the pan juices, and top with two paper-thin slices of prosciutto. This is oddly delicious with a very cold glass of Pinot Gris.