Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.
Roasting mushrooms brings out their earthy flavour, providing a satisfying alternative to meat. If you haven’t time to make garlic mayo, crush a quarter of a garlic clove and stir it into some mayo, or even easier, rub the toast with a cut garlic clove instead.
4 Portobello mushrooms
1 tblsp extra virgin olive oil, plus extra for dressing
Salt and pepper
4 thick slices of potato sourdough
4 tblsp roasted garlic mayonnaise (see below for recipe)
A handful of rocket leaves
Step One : Preheat the oven to 200oC / fan 180oC / gas mark 6. Clean the mushrooms, discarding the stalks. Place them in a roasting tin, drizzle with the olive oil and season with salt and pepper.
Step Two : Roast the mushrooms for 15 minutes, until softened. Turn them over and roast for a further 10 minutes.
Step Three : Toast the sourdough on both sides, then spread the garlic mayo on the toast and divide it between two plates. Top each slice with a mushroom.
Step Four : Dress the rocket in olive oil with a little salt and pepper. Pile on top of the mushrooms and serve.
How to make your own roasted garlic mayonnaise
Preheat your oven to 200oC / fan 180oC / gas mark 6. Wrap one garlic bulb in foil and bake for 40-50 minutes, until it is really soft when squeezed. Allow to cool. When it is cool enough to handle, separate all the cloves and squeeze all the soft flesh into a bowl. Mash with a pinch of salt, then stir in 400ml good-quality mayonnaise.