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.
8 button mushrooms, halved
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.