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For the Mushroom Roasted:

  • Mushrooms 1000 g
  • Thyme, fresh, chopped 5 g
  • Basil, fresh, chopped 5 g
  • Garlic, minced 10 g
  • Balsamic Vinegar 80 ml
  • Olive Oil 30 g
  • Salt 17 g
  • Black pepper, crushed 8 g
  • fennel 400 g
  • Roasted Pine nuts 40 g
  • mandarin, segment 400 g
  • mandarin juice 200 g

For the Fennel Salad:

  • fennel
  • Roasted Pine nuts
  • mandarin, segment
  • mandarin juice

The Bruschetta:

  • Bread slices, toasted 10 pc
  • Olive oil 150 ml
  • Parmesan cheese, Shredded 50 g
  • balsamic reduction 20 g
  • Oregano fresh 20 g
  1. For the Mushroom Roasted:

    • Slice Mushroom, big chunks, roast at 180°C for about 15 minutes.
    • While it is still warm, mix with all other ingredients and reserve.
  2. For the Fennel Salad:

    • Slice fennel very thin, and mix with salad ingredients and store in chiller.
  3. The Bruschetta:

    • Brush bread slice with olive and toast or grill under salamander or on a grill and brush with Knorr Mise En Place Basil.
    • Place mushroom mix, top it with fennel salad.
    • Drizzle balsamic reduction, parmesan grated.
    • Garnish with oregano and balsamic reduction.