John Myers
Ingredients for 4 servings:
- 300 g mushrooms
- 9 tbsp olive oil
- ½ tsp fennel seeds
- 30 g pine nuts
- 10 tbsp balsamic vinegar
- 125 g crème fraîche
- 275 g cheese (halloumi), grilled cheese
- 1 clove(s) garlic
- 8 slices of toast (multigrain)
- 50 g arugula
- some salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
great starter or small snack
Wash and trim the mushrooms, and halve or quarter them depending on their size. Heat 5 tablespoons of oil in a pan. Add the mushrooms, fennel seeds, and pine nuts and fry for about 5 minutes. Deglaze with balsamic vinegar and season with salt. Let stand on the warm plate, but turn off the heat. Season the crème fraîche with salt and pepper. Cut the cheese into eight slices, approximately 2 cm thick, and pat dry. Wash and drain the arugula. Peel and finely chop the garlic, and mix with 2 tablespoons of olive oil. Toast the bread in the toaster, arrange two slices on each plate, and drizzle with the garlic oil. Fry the cheese in the remaining olive oil on both sides over high heat until golden brown. Arrange the grilled cheese on the toast with the arugula, mushrooms, and crème fraîche, and serve.
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