Baby button Mushroom crostini

Serves 4

Calories (Per serving): 212kcal

Carbs: 29g

Fat: 7g

Protein: 8g

A lovely little appetiser. Great for Sunday brunch.

INGREDIENTS

INSTRUCTIONS

In a small saucepan heat up the olive oil on a medium- low heat.
Sauté the shallots until golden. Add the baby button mushrooms and saute for a further minute.

(We just want a little colour on the mushrooms- we don't want to wilt them- flash frying them like this will retain their goodness & crunch.

Remove from heat & set aside.
In the same pan, over a medium-low heat, melt together the butter & flour to form a roux. Slowly add the milk & whisk until thickened.
Add a little salt and pepper to taste.
Mix the pomegrante molasses & balsmaic glaze in a small bowl, and now you're ready to assemble.

ASSEMBLY

Heat the bread on a griddle skillet until charred slightly. Set aside to cool.
With a spatula spread a little of the white sauce directly onto the bread.
Generously decorate with the button mushrooms, shallots, rocket, cress and the fresh Parmesan.
Add a few drops or drizzle the balsamic/ pomegranate molasses glaze & add final touch of salt and pepper.
Enjoy!

RECIPE NOTES

These are ridiculously addictive. They make a great side to any meal, particularly Italian.
The Parmesan can be substituted for mozzarella peals for a softer taste.