Big flat mushrooms take coffee better than most cuts of beef do. Roasted gills up so they hold their own liquor, then finished with butter and Café Mocha, which gives them espresso and cocoa bitterness and a savoury darkness they cannot manage alone. Eat them on toast and call it dinner.
30 mins. Serves 4.
Ingredients
- 8 Large flat mushrooms
- 1 dessertspoon Plateit Café Mocha Rub
- 60g Butter
- 3 Garlic cloves, sliced
- 4 Thyme sprigs
- 4 Sourdough, thick slices
- Flat leaf parsley, chopped, a handful
Method
- Oven to 200C. Mushrooms gills up in a roasting tray, stems left on.
- Divide the butter and garlic between the caps, thyme on top, and dust each one with Plateit Café Mocha Rub. One dessertspoon covers the tray.
- Roast 20 to 25 mins. They will collapse slightly and fill with dark liquid. That liquid is the whole point, so do not tip it out.
- Toast the sourdough hard while they finish.
- Two mushrooms per slice, the pan liquor spooned over until the bread gives up, parsley on top.
Do this: A splash of sherry or brandy into the tray for the last 5 mins takes it somewhere else entirely.
