Chestnut mushrooms with a feta and beetroot dip by M. Kuehn

Chestnut mushrooms with a feta and beetroot dip by M. Kuehn

posted in: RECIPES | 0

Brunch at The Hogarth Club in Chiswick had me recreating a dish that my companion wisely chose; a toasted bagel topped with mushrooms on one half, watercress and a whipped feta and beetroot dip on the other half.

The devoted carnivore in me didn’t miss meat for a second, the meatiness of the mushrooms  was so wonderful.

TIP Please buy the very best organic mushrooms – they aren’t expensive and the taste is vastly superior.

serves 2

2 bagels

8 chestnut mushrooms

handful of watercress, spinach and rocket leaves

good knob of butter

40gr feta

1 medium beetroot

1/2 banana shallot

1 tbs of cream ( or Greek yogurt)

1 tsp lemon juice

2 tbs olive oil

black pepper

 

Halve the bagels. Slot into the toaster but don’t put them down.

Heat a small frying pan, slice the mushrooms, melt the butter and cook on a very low heat for about 10 minutes.

Add a little more butter if the mushrooms begin to stick.

Meanwhile, make the dip. Crumble the cheese, halve the beetroot, dice the onion and place in a food processor. Add the lemon, oil, cream or yogurt and a good grinding of black pepper.  Blitz for three minutes.

Toast the bagels, place the mushrooms on two halves and the leaves on the remaining halves, top with a good tbs of the dip on top of the salad.

You could also add a couple of poached eggs to add some creaminess.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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