Warm pigeon, wild mushroom & thyme bruschetta
This dish from Rachel Green is a great starter, lunch dish or addition to any party food platter this Christmas.
Ingredients
Fresh Ingredients
- 4 Pigeon breasts
- 75 g butter
- 1 Shallot, peeled & finely chopped
- 250 g Portobello mushrooms, thickly sliced
- 1 Garlic clove, finely chopped
- 1 Sprig of fresh thyme, leaves only
- 2 tbsp Crème fraiche
- 2 tbsp Parmesan, grated, plus extra for decoration
- 2 tbsp Chopped parsley
- A good squeeze of lemon juice
- 2 slices of sourdough, toasted
Store Cupboard Ingredients
- 15 g Dried porcini mushrooms
- 1 tbsp Olive oil
Instructions
- Place the porcini mushrooms in a bowl, cover with boiling water and leave to soak for 30 minutes.
- Drain and reserve 100ml of the soaking liquid. Chop the porcini mushrooms into small pieces.
- Heat 50g of butter in a frying pan over a medium heat and add the shallot. Fry for one minute until softened.
- Add the portobello mushrooms, thyme and chopped garlic. Fry, stirring regularly, for 4-5 minutes then add the chopped porcini along with the reserved soaking liquid. Continue to cook for about 2 minutes.
- While the mushrooms are cooking, add the remaining 25g of butter and 1 tbsp of olive oil to a small frying pan and add the pigeon breasts. Fry on each side for 2-3 minutes, remove from the pan and allow to rest.
- Add the crème fraiche to the mushrooms, season generously, then add the Parmesan, parsley and lemon juice. Carefully spoon onto the toasted sourdough slices.
- Slice the pigeon breasts and place on top of the mushroom bruschetta. Finish off with a little more grated parmesan sprinkled over.