Name: Portobello bruschetta with grilled capsicum sauce
Cook time: 30 min
Total time: 30 min
Ingredients: 1 (300g) red capsicum, quartered, seeds and membrane removed; cooking oil spray; 30 gram butter; 1 (200g) leek, finely chopped; 1/4 cup (60ml) pouring cream; 4 2cm-thick slices crusty wholemeal bread; 300 gram portobello mushrooms, thickly sliced; 1/4 teaspoon chilli flakes; 1 teaspoon fennel seeds; 2 teaspoon red wine vinegar; 1/2 cup lightly packed fresh flat-leaf parsley leaves

Ingredients

1 (300g) red capsicum, quartered, seeds and membrane removed

cooking oil spray

30 gram butter

1 (200g) leek, finely chopped

1/4 cup (60ml) pouring cream

4 2cm-thick slices crusty wholemeal bread

300 gram portobello mushrooms, thickly sliced

1/4 teaspoon chilli flakes

1 teaspoon fennel seeds

2 teaspoon red wine vinegar

1/2 cup lightly packed fresh flat-leaf parsley leaves

Method

1.Preheat grill to high.

2.Spray capsicum skin with cooking oil. Place capsicum under the grill, skin-side up, 8 minutes or until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 10 minutes. Peel away skin; slice thickly.

3.Meanwhile, heat 10g butter in a small saucepan over medium heat. Stir leek in pan for 5 minutes or until soft.

4.Blend capsicum, leek mixture and cream until smooth; season to taste.

5.Heat a grill plate (or grill or barbecue). Spray bread on both sides with cooking oil. Grill bread until toasted on both sides.

6.Heat remaining butter in a large frying pan over medium heat. Cook mushrooms, chilli and fennel seeds, stirring occasionally for 5 minutes or until mushrooms are browned and slightly softened. Stir in vinegar; season to taste.

7.Spoon mushrooms onto toasted bread; drizzle each piece with capsicum sauce. Top with parsley.

Women's Weekly Food