Mushrooms on toast with oregano, feta and baharat
( SERVES 4 )
Photo by Babiche Martens
|8||Portobello mushrooms, (or field mushrooms)|
|½ cup||White wine|
|1 Tbsp||Olive oil|
|2 Tbsp||Fresh oregano, (finely diced)|
|1 clove||Garlic clove, (crushed)|
|125 g||Creamy feta|
|1||Salt & freshly ground pepper, (to season)|
|8 slices||Ciabatta bread, (toasted)|
|1 to spread||Butter|
|½ tsp||Baharat seasoning, (available at gourmet foodstores)|
- Preheat oven to 200C. Cut the stalks off the mushrooms to create a flat surface.
- Lay the bay leaves in a baking dish and the mushrooms on top. Pour the wine and the oil over the mushrooms.
- Combine the oregano, garlic, feta and seasoning then spoon onto each mushroom. Cook for 25 minutes.
- Serve on toasted and buttered slices of ciabatta with a sprinkle of baharat and extra fresh oregano leaves to garnish.Squid with chorizo, rosemary and preserved lemon