Mushrooms on Toast with Truffle Oil and Truffle Balsamic Reduction

Recipe

Mushrooms on Toast with Truffle Oil and Truffle Balsamic Reduction

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SERVES 4

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MEDIUM PREPARATION

3 cups of button mushrooms sliced
1 punnet cherry tomatoes cut in half
400g Haloumi
4 slices of toasted sour dough
Willow Vale Gourmet Food Co. - Caramelised Spanish Onion
1 ½ tbsp Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil
Willow Vale Gourmet Food Co. - Truffle Balsamic Reduction
Spanish onion and chopped parsley to garnish.

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20 MINUTE COOK TIME

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COOKING METHOD

Arrange your plates with the toasted sour dough.
Pat dry the haloumi and slice to your desired shape allowing approx 100g per person.
In a non-stick pan on medium heat sauté the mushrooms with the cherry tomatoes in 1 tbsp only of Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil.
When they are nearly cooked start on your Haloumi….
Heat the remainder of the Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil in a non-stick pan or griddle pan. Cook the Haloumi
until soft and just turning a golden colour on each side.
When Haloumi is ready, place on the sour dough and then top with the mushroom mixture.
Put a teaspoon of Willow Vale Gourmet Food Co. - Caramelised Spanish Onion on top of each one.
Drizzle with the Willow Vale Gourmet Food Co. - Truffle Balsamic Reduction.
Garnish with the parsley and spanish onion.
Serve immediately.

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