Roast mushroom and blue cheese tartine with pear & witlof salad

Cooking Vegetarian Roast mushroom and blue cheese tartine with pear & witlof salad

Honey adds a hint of sweetness to the walnut pesto and balances the bitter witlof.

Lables: Low carb Lower gi Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle with 1 tbs of the oil and season. Top with gorgonzola. Sprinkle with thyme. Roast for 10-12 minutes or until tender.
  2. Meanwhile, process the walnuts, mint leaves, honey, 1 1/2 tbs of the lemon juice and 1 tbs of the remaining oil until a spreadable paste forms. Season.
  3. Whisk remaining oil and lemon juice together in a bowl. Season. Add witlof and pear. Toss to combine.
  4. Divide toast among plates. Spread with walnut mixture. Top with witlof salad, mushrooms and mint.

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8 field mushrooms or flat mushrooms, trimmed
60ml extra virgin olive oil
80g soft gorgonzola, crumbled
1 tbs fresh thyme leaves
85g walnuts, toasted
1 cup fresh mint leaves
2 tsp honey
2 1/2 tbs lemon juice
1 witlof, thinly sliced
1 red pear, cut into matchsticks
8 slices sourdough bread, toasted
Mint leaves, extra, to serve

Adv

Autors
Preparation time
5
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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