Every Wednesday we challenge Judy Anictomatis from the Country Women's Association and Sean Kildare of Inpex to serve up a receipe using three ingredients as chosen by you.
Today it was mushrooms, proscuitto and leek.
Unfortunately Judy was absent due to a family commitment but Sean's dish got us salivating.
Take a listen.
Here's Sean's recipe.
Prosciutto, Leek and Mushroom Bruschetta
Does bruschetta always have to have tomato?....which is nice, but so many other things go so well with this great entrée or snack.
Key Ingredients:
1 Leek
300 gm mushroom (most will do, I prefer Swiss brown or Portobello)
2 to 3 slices of Prosciutto
To serve:
1 peeled garlic clove cut in half
Crusty loaf of bread
Preparation time: about 20 minutes
Serves 2 to 3.
To cook:
Pick the stalks off mushrooms and then slice the caps thinly.
Remove the head and root from the leek stalk and the outer leaf layer. Slice leek stalk in to 5mm rounds and then slice them in half.
In a saucepan over medium heat add olive oil and then fry strips of prosciutto.
Set aside on a paper towel to cool.
In the same saucepan add a large knob of butter or olive oil margarine and melt over medium heat.
Add the sliced mushroom and leek, season with salt and pepper to your taste.
Keep stirring to ensure the mix softens and reduces.
The mushroom will give off water and if you add some more butter, a nice gravy will form.
When cooked, take off the heat, leave in the pan.
To serve:
Cut crusty bread into 15mm slices and toast on both sides to your liking.
Rub the bread all over with the garlic clove, gently so as not to tear the toast.
Place on a plate and spoon the leek and mushroom over the toast.
With your hand, crumble the prosciutto over the leek and mushroom.
Add cracked pepper and shaved parmesan or regiano cheese as you like.
Enjoy with a nice chilled rose or Riesling!
You can nominate your three ingredients via our show page here.
