Al Porcini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 slices bacon
- 1 sprig thyme
- 1 chilli pepper (s), red
- 1 clove garlic
- 2 portobello mushrooms
- 8 tablespoon olive oil
- salt and pepper
- 4 tablespoon mayonnaise
- 2 tablespoon lemon juice
- 1 teaspoon mustard, hotter
- 1 tomato (s)
- 1 handful rocket
- 1 onion (s), red
- 40 g parmesan in one piece
- 2 ciabatta
Print Recipe
Pin Recipe Instructions
- Fry the bacon in a pan until crispy. Then drain on kitchen paper.
- Pluck thyme leaves and chop finely. Core and finely chop the chilli. Finely chop the garlic and mix with the thyme and chilli. Remove the stems from the mushrooms. Drizzle the mushrooms with 6 tablespoons of olive oil on both sides, season with salt and pepper and sprinkle with the garlic, thyme and chilli mixture.
- Mix the mayonnaise, lemon juice and mustard together. Season with salt and pepper. Cut the tomato and onion into slices. Wash rocket and spin dry. Coarsely grate the parmesan.
- Heat a grill pan and cook the mushrooms for 6 - 8 minutes on each side.
- In the meantime, cut the rolls in half horizontally. Drizzle with the remaining olive oil on the cut surfaces and bake in the preheated oven.
- Spread the rocket, tomato and onion on the lower halves of the bun. Place the mushrooms on top and cover with the bacon slices. Sprinkle with parmesan cheese. Brush the cut surfaces of the bun lids with the mayonnaise and place on the mushrooms.
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