A usual weeknight in ‘The King’ household consists of hummus, spices (hot chilli powder, cumin, smoked paprika) and a limitless supply of breadsticks. I get to work on this the second I walk through the door, it takes about 30 seconds, requires zero thought and means I can take my time over lovingly putting together Dinner.
However, last week I decided it was time to break with tradition and do something requiring a little more than packet opening and spice sprinkling. This also provided me with the perfect excuse to spend at least an hour scouring my favourite food Blogs for inspiration!
Amuse Your Bouche is a wonderful UK Food Blog packed with simple, tasty, veggie recipes. I needed something that I could put together fairly quickly but I also wanted to try something new so I went with the ‘White Wine Mushroom Bruschetta With Halloumi’. It looked delicious and I absolutely love Halloumi (I think almost everyone does), I worked in a place that used to sell it simply grilled and served with a little Kiwi hot sauce, it was to die for but I have never actually cooked it myself so this was the perfect opportunity for me to give it a go without risking ruining an entire meal!
I was so pleased with this recipe, it was very simple and allowed for lots of flexibility, you can use whichever mushrooms float your boat and whatever bread you have knocking around (I picked up a reduced French Pave Loaf for under 80p). I do however regret that I decided to go against the recipes call for single cream, I used double cream instead because I needed it for a fish pie I was making and I decided it would be cheaper if I just bought a big double cream but it meant that this starter was a little richer and heavier than intended- not the worst outcome just meant we gave ourselves a longer rest before we had our dinner. Despite the fact we had to wait more than 30 seconds for this, it was definitely worth the wait so I would encourage you to break with your after work rituals, whatever they may be, and give this one a go!
1 Tbsp Oil
350g Musrooms (I used chesnut mushrooms)
2 Cloves of garlic
200g Halloumi slices
Bread cut into 1inch slices (I used a French pave loaf, the original recipe uses French baguette.
100ml White wine
50ml Double cream
3 Tbsp chopped flat leaf parsley
- Wipe your mushrooms clean and crush your garlic cloves, add the mushrooms to a smoking hot pan then immediately reduce the heat as low as possible, keep the mushrooms moving until the heat has settled then add the garlic and let the mushrooms cook in their juices (about 10 minutes).
- While the mushrooms are cooking, place the halloumi slices in single layer in a dry frying pan and set to a medium heat – the halloumi will produce some liquid as it starts to melt, once the liquid has been cooked off, the halloumi will begin to brown (about 5 minutes) carefully turn the halloumi over and allow to brown on the other side.
- Return to your mushrooms ensuring all the liquid has been absorbed then add the wine bringing it to a gentle simmer until the alcohol is cooked off (about 5 minutes), pop your bread slices under the grill to toast while you wait.
- To finish the mushrooms, stir in the cream and add the parsley, cooking for a couple of minutes until nice and hot. Place your halloumi slices on top of your bread and top with the mushrooms – delicious!