Spinach & Corn Tartine with Mushroom Duxelle
Ingredients:
• 1 Slice Wheat bread
• 10 gms Low-fat butter
• 30 gms Corn
• 60 gms blanched & chopped spinach
• 40 gms mushroom duxelle
• 3 gms chilli flakes
• 15 gms sun dried tomatoes
• 10 gms Bbalsamic peppers
• 3 gms Arugula
• 5 gms Jalapeno peppers chopped
• 10 gms Cheddar cheese
• 10 gms Caramelised onions
• 5 gms Chopped onion
• 5 gms Chopped garlic
• 10 gms Scallions
• 1 Parsley or dill sprig
Seasoning
For Mushroom duxelle
• 20 Gms Button mushroom chopped
• 20 Gms Shiitake mushroom cooked & chopped
• 15 ml Demi glaze
Method
1. In a hot pan sauté chopped onion, garlic and chopped corn and keep aside.
2. Make spinach mixture with chopped onion, garlic, chopped spinach, chopped corn and chilli flakes.
3. In a hot pan mix both mixtures; add cheese, salt and pepper.
4. On toasted bread apply butter, spread above mixture.
5. On top keep mushroom duxelle and sundried tomatoes.
6. Serve garnished with arugula and a sprig of dill.
• 1 Slice Wheat bread
• 10 gms Low-fat butter
• 30 gms Corn
• 60 gms blanched & chopped spinach
• 40 gms mushroom duxelle
• 3 gms chilli flakes
• 15 gms sun dried tomatoes
• 10 gms Bbalsamic peppers
• 3 gms Arugula
• 5 gms Jalapeno peppers chopped
• 10 gms Cheddar cheese
• 10 gms Caramelised onions
• 5 gms Chopped onion
• 5 gms Chopped garlic
• 10 gms Scallions
• 1 Parsley or dill sprig
Seasoning
For Mushroom duxelle
• 20 Gms Button mushroom chopped
• 20 Gms Shiitake mushroom cooked & chopped
• 15 ml Demi glaze
Method
1. In a hot pan sauté chopped onion, garlic and chopped corn and keep aside.
2. Make spinach mixture with chopped onion, garlic, chopped spinach, chopped corn and chilli flakes.
3. In a hot pan mix both mixtures; add cheese, salt and pepper.
4. On toasted bread apply butter, spread above mixture.
5. On top keep mushroom duxelle and sundried tomatoes.
6. Serve garnished with arugula and a sprig of dill.
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