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Ingredients
- 600g mixed mushrooms (shimeji, yellow oyster, king brown)
- 1/2 bunch flat leaf parsley, chopped
- Juice 1 lemon
- Sea salt, cracked pepper
- 8 slices good quality prosciutto
- 10g caster sugar
- 250 pitted black olives
- 20g anchovies
- 40g capers
- 1 garlic clove, finely chopped
- 1/4 bunch flat leaf parsley, chopped
- 40ml extra virgin olive oil
- 8 slices wood-fired sourdough
- 100g Grana Padano parmesan, shaved
Method
Pan-fry mushrooms over a high heat. Add parsley, lemon juice, salt and pepper. Heat oven to 150C. Lightly dust prosciutto with sugar. Place on tray lined with baking paper. Bake for 10-15 minutes or until crisp. Make olive tapenade by putting olives, anchovies, capers, garlic, parsley and olive oil in food processor and blend until smooth. To serve, toast sourdough and spread lightly with tapenade. Top with mushrooms, prosciutto and the parmesan.
