Roast Mushroom with Red Pepper and Coriander Salsa

The pepper, mushrooms and crostini can be cooked simultaneously in the oven. To serve, place two crostini on each plate with two or three mushrooms on top and drizzle over the salsa.

Red Pepper and Coriander Salsa

2 red pepper
1 chilli
2 bulbs of spring onion
1/4 cup of fresh coriander leaves
1/2 Tbsp Fish Sauce
olive oil
Heat the over to 180C. Roast the red peppers in the oven until tender. Remove and place in bowl. Peel when cool and then dice, retaining the juices for their flavour. Slice the spring onion and chilli and add to the red pepper. Coarsely chop the fresh coriander and add enough olive oil to give the mixture a good sheen without making it too runny. Leave for half an hour for flavours to meld before serving.

Crostini

1 stick of French bread
Olive oil
Maldon salt

Cut the French bread diagonally into 1 cm thick wedges. Place on a baking try and brush with olive oil. Sprinkle with Maldon salt. Bake at 180C until golden. Remove from the oven and set to one side.

Tarragon and Garlic Butter

250 g butter at room temperature
4 Tbsp fresh tarragon
4 cloves of garlic, finely chopped
2 Tbsp lemon juice
Salt and pepper to taste
Cut the butter into centimetre cubes and place in the food processor. Pulse to a creamy consistency. Add lemon juice, garlic and tarragon. Blend. Season with salt and pepper. Roll in plastic film to make a cylinder shape and refrigerate. This will keep for several weeks and is great with anything!

Meadow Flats

2 -3 mushrooms per person
Place the mushrooms on a baking tray and put ½ teaspoon of the tarragon and garlic butter in the center of each mushroom. Bake at 180C for 10 -15 minutes until the mushrooms are tender.