Egyptian Grilled Mushrooms
INGREDIENTS
8-10 large field mushrooms
4 tblsp garlic butter
2-3 tsp chilli paste
2-3 tblsp chopped chives or spring onion tops (optional)
4 thick slices brioche or focaccia
200 gram tub Lisa’s Egyptian Dip
4 tblsp garlic butter
2-3 tsp chilli paste
2-3 tblsp chopped chives or spring onion tops (optional)
4 thick slices brioche or focaccia
200 gram tub Lisa’s Egyptian Dip
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METHOD
1. Mix the butter and chillies together and dot half the butter over the field mushrooms and scatter over the chives.
2. Bake at 180°C for 12 minutes until the mushrooms are softened and they have formed lots of juice.
3. Toast the brioche or foccacia and spread with the remaining butter.
4. Mix the mushroom juices with the Lisa’s Egyptian Dip. Serve the mushrooms on the toasted brioche or foccacia with the warmed dip.
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