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Ingredients
Method
- 2 finely sliced shallots
- 300g mixed wild mushrooms, quartered
- 3 sliced garlic cloves
- 2 tbsp olive oil
- Handful of chopped parsley
- 2 quality flatbreads or plain naan
- 4 tbsp bechamel sauce
- 75g crumbled blue cheese
- 6 fresh sage leaves
- Preheat the oven to 220C. Toss the mushrooms, shallots and garlic with the oil and some seasoning, and spread onto a large baking tray. Roast in the oven for 15 mins or until golden all over, then transfer to a bowl and mix in the parsley.
- Arrange the breads onto the baking tray and spread with the bechamel sauce. Scatter with the cheese and cooked mushrooms, add the sage leaves, then cook in the oven for 8 mins. Slice into wedges and serve with some rocket salad.
25 mins
2 serving
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