Name: Baked field mushroom stack with haloumi and salsa
Cook time: 17 min
Total time: 17 min
Yield: 4
Ingredients: 50 gram butter, just melted; 2 clove garlic; chilli flakes or cajun spice; 1 teaspoon sea salt; 1/2 teaspoon cracked pepper; 1 teaspoon finely grated lemon zest; 12 field mushrooms; 1 block haloumi cheese; 2 teaspoon olive oil; 6 sun-dried tomatoes, finely diced plus 3 tablespoons of the sun-dried tomato oil; 1/4 cucumber, finely diced; 1/4 red onion, finely diced; 2 tablespoon white wine vinegar; 1/2 teaspoon capers, finely chopped; handful baby basil leaves and microgreens

Ingredients

50 gram butter, just melted

2 clove garlic

chilli flakes or cajun spice

1 teaspoon sea salt

1/2 teaspoon cracked pepper

1 teaspoon finely grated lemon zest

12 field mushrooms

1 block haloumi cheese

2 teaspoon olive oil

6 sun-dried tomatoes, finely diced plus 3 tablespoons of the sun-dried tomato oil

1/4 cucumber, finely diced

1/4 red onion, finely diced

2 tablespoon white wine vinegar

1/2 teaspoon capers, finely chopped

handful baby basil leaves and microgreens

Method

1.Preheat the oven to 180°C. Combine the soft butter with the garlic, chilli, salt, pepper and lemon, mixing well.

2.Arrange the mushrooms on a lined tray with their gills facing up. Brush butter all over the mushrooms, letting it soak into the gills.

3.Bake for 10-12 minutes until tender. Meanwhile, slice the haloumi into ½ cm slices and brush with the oil. Heat a non-stick pan and sear the slices 4-5 at a time for 30 seconds each side or until golden. Transfer to a plate.

4.For the salsa, combine the tomatoes, cucumber and onion, tossing with flavoured oil, vinegar and capers.

5.Serve the mushrooms stacked with the seared haloumi slices, surrounded with the salsa and garnish with the basil and microgreens.

Haloumi is a mild-flavoured, firm-textured cheese originating from Cyprus. You can get goat’s or cow’s milk varieties. Its high melting point makes it ideal for frying. This little number would make an attractive entrée for a dinner party or brunch date. It’s so easy and quick and yet loaded with flavour. Haloumi is fun to eat (it’s known as the squeaky cheese) and easy to cook as long as you remember to oil the cheese – not the pan – and quickly sear it. – Jo Wilcox
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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