Deconstructed mascarpone and mushroom toast


Screenshot 2017-08-12 at 4.40.23 PM
This happy accident of a recipe came about when I tried to replicate a brunch item I had at Polpo a few months back. I skipped the original’s broad beans and subbed button mushrooms instead of the harder to find wild ones, and while I’d planned to spread the marscapone on top of a full slice of toast and top with the sauteed veg, my bake-at-home roll resisted neat slicing, so I found myself tearing it up and a delightfully textured breakfast bowl instead.

Serves one, and perfect for an easy but tasty weekend brunch at home. Drooling Face on Apple iOS 10.3Drooling Face on Apple iOS 10.3Drooling Face on Apple iOS 10.3

You need:

8 button mushrooms, halved

Olive oil

White wine vinegar

2 cloves garlic

Large handful spinach




Heaping spoon of mascarpone

1 roll, toasted and torn up


Fry the garlic in oil for 2 minutes

Add mushrooms and a tablespoon of vinegar, salt and pepper,

When mushrooms are brown, add spinach and a glug of oil

Serve over torn up roll, a large spoonful of mascarpone

Top with parsley and extra salt and pepper.

Don’t forget to tag me in your versions on Instagram and Twitter!

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