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Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes
6
Easy
15 minutes
30 minutes
Ingredients
-
Mushrooms:
- 6 large black mushrooms
- 3 tablespoons basil pesto
- 1 tablespoon crushed garlic
- 1 packet chives, chopped
- 1 packet parsley, chopped
- Fleur de Sel salt and black pepper to taste
- Olive oil Ostrich fillet:
- 1 packet ostrich fillet cut into thin strips (4 – 5 steaks)
- Olive oil
- 1 tablespoon balsamic vinegar
- Fleur de Sel salt and black pepper to taste
- 1 tablespoon crushed garlic
- 1 packet parsley, chopped
- 1 tablespoon soya sauce Roasted tomatoes:
- 5 Rosa tomatoes for each mushroom
- Olive oil To assemble:
- 1 packet of watercress
- 1 packet of pine kernels
- Black pepper to taste
Method
Preheat the oven to 180°C
Combine all the ingredients on top of the mushrooms and place in baking dish. Bake for 20 minutes.
Fry fillet strips in cast iron pan with olive oil until the fillet is medium rare. Add the rest of the ingredients and stir through.
Roast at 180°C until skin bursts.
Arrange mushrooms on a plate with the ostrich strips on top and then the tomatoes.
Add the pine kernels, watercress and black pepper.
Serve with extra virgin olive oil and balsamic vinegar.