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Mushrooms, Broadbean, Goat Cheese Focaccia
5 from 12 votes

Mushrooms, Broadbean, Goat Cheese Focaccia

This Mushrooms, Broadbean, Goat Cheese Focaccia recipe combines sautéed field mushrooms, a broad bean and goat cheese mixture flavored with Dijon and lemon, served atop toasted focaccia bread. The dish balances earthy mushrooms, creamy goat cheese, and bright lemon notes for a textured, savory topping on crisp bread.

Servings: 4
Course: Bread, Others

Ingredients

  • 4 pieces focaccia bread or sour dough
  • 500 gm field mushrooms sliced very thinly
  • 50 gm butter or more
  • 40 ml olive oil 2 Tablespoons
  • 1/2 clove garlic or a small one
  • 125 ml chicken stock
  • 100 gm goat cheese
  • 200 gm broad beans blanched and deshelled (1 cup)
  • 1/2 teaspoon Dijon mustard
  • 30 ml lemon juice
  • 20 ml olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon porcini salt or ordinary sea salt
  • 20 ml olive oil for drizzling

Instructions

    Cup of Yum
  1. Slice the mushrooms and heat a large frypan. Add butter and oil and melt. Add the mushrooms and garlic and a little salt( porcini if you have it) and saute on medium until they start to release there juice. Don't let them fry and colour or crisp up,add a little stock if they dry out and keep cooking until they are softened and dark and there is no liquid left.
  2. Use a bowl and squash the broad beans with a fork squashing some and leaving others lumpy add the dijon and 1 tablespoon of goats cheese, lemon juice and Olive oil and mix well. Taste and season
  3. Crumble the remaining goat cheese over the focaccia or bruschetta. Put the bread under a grill for 2-3 minutes till the goat cheese is melted and warm.
  4. Serve the mushrooms and broad bean mixture with the focaccia or bruschetta or along side crostini for a help yourself treat.