- 400 g mushrooms, finely chopped
- 30-45 ml olive oil
- 30-45 ml Italian parsley or chives
- 1 garlic clove, crushed
- 15 ml balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- 3 anchovies, chopped
- For the crostini:
- 1 panini or baguette, sliced
Stir-fry the mushrooms in olive oil over a high heat until all the liquid has evaporated.Mix the mushrooms with the remaining ingredients.
To make the crostini, preheat the oven to 200°C. Thinly slice the panini or baguette and toast for 5 to 10 minutes, or until golden brown.
Spoon the mushroom mixture onto the crostini and serve immediately.
TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.
Featuring favourite dishes from the original award-winning Lazy Days, with previously unpublished recipes, it’s essential to your collection. This recipe for mushroom crostini is from Phillippa's book, exclusively available to our website users.