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Crostini

  • Ciabatta Bread, cut into 1cm thick 500 g
  • Garlic, chopped 5 g
  • Extra Virgin Olive Oil 40 g

Sautéed Mushrooms

  • Butter 30 g
  • Shallots, chopped 30 g
  • Pine Mushroom, stripped 400 g
  • Black Fungus Mushroom, soaked, sliced and blanched 100 g
  • White Wine 200 ml
  • Cream 300 g
  • Pepper 4 g
  • White Truffle Oil 10 g

Before Serving

  • Mustard Cress, cut and wash 5 g
  1. Crostini

    • Preheat oven to 120°C.
    • In a mixing bowl, mix well garlic and olive oil
    • Brush a layer of garlic oil onto the Ciabatta bread.
    • Toast the bread for 5 minutes till crusty.
  2. Sautéed Mushrooms

    • In a pan, melt butter then add shallots to caramelize shallots.
    • Add in mushrooms and sauté till brown.
    • Deglaze with white wine and let sauce reduce half.
    • Add cream and bring to boil. Let it simmer for 3mins.
    • Add seasoning and fold in truffle oil.
  3. Before Serving

    • Place the sautéed mushroom onto crostini toast and garnish with mustard cress.
    • Ready to serve.
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