Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 1kilograms chestnut mushrooms (quartered)
- 4tablespoons olive oil
- 1 clove garlic (crushed whole with the back of a knife or with your hand)
- 1 lemon (grated zest and juice)
- 2 salted anchovies in oil (drained and chopped)
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 small handful fresh flat-leaf parsley
- 1 cup mascarpone cream
- 1 pinch paprika
- 1-2tablespoons extra virgin olive oil
Nutrition per serving
1150kJ / 275Cal
1150 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
4.2grams
Fat
27.0grams
Carbs
3.3grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat the oven to 200°C. Arrange the mushrooms on a baking tray lined with baking parchment, and toss with the olive oil, garlic, lemon zest and juice, and anchovies. Season with salt and black pepper. Roast for 35-45 minutes until tender and golden. Set aside to cool.
Step 2 of 2
Put the mushroom purée in a serving bowl with the mascarpone cheese, and stir through gently. Season well, stir again, and sprinkle with the extra parsley leaves. Drizzle with a little extra virgin olive oil (if using), and sprinkle with the paprika. Serve with thickly cut slices of grilled or toasted ciabatta.
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