Truffled Mushroom Crostini with Hazelnuts & Lemon
with mascarpone, caramelised onion & cress4.5(200)
Calories
:
498 kcalProtein
:
10.1g proteinDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Rogge
- Hazelnoten
- Noten
- Sesamzaad
- Gluten
- Melk (inclusief lactose)
- Noten
- May contain traces of allergens
Build your perfect festive feast with our special Christmas selection! This delicious starter is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Shallot
½ piece
Red onion
90 g
Pre-cut mushroom mix
15 g
Mascarpone
(Contains: Melk (inclusief lactose))
2.5 g
Cress
4 milliliters
Truffle-style olive oil
0.13 piece
Lemon
½ piece
White demi-baguette
(Contains: Sesamzaad, Gluten, Melk (inclusief lactose), Noten, May contain traces of allergens, Tarwe, Gluten, Rogge)
5 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
¼ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2082 kJ
Calories498 kcal
Fat31.4 g
Saturated Fat13.4 g
Carbohydrate44 g
Sugar8.1 g
Dietary Fiber6.3 g
Protein10.1 g
Salt0.7 g
Potassium134.6 mg
Calcium41.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•High-Sided Bowl
•Immersion blender
•Tall-Sided Pan
•Baking Sheet with Baking Paper
Cooking Steps
1
- Chop the shallot and crush or mince the garlic.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the garlic, the shallot for 1 - 2 minutes.
- Add the mushrooms and fry for 7 - 9 minutes. Season to taste with salt and pepper.
- Transfer to tall container, then add the mascarpone and use an immersion blender to process until smooth.
2
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 10 - 12 minutes.
- Deglaze with the balsamic vinegar, then stir in the sugar and reduce the heat.
- Allow to gently caramelise for 2 - 3 minutes, or until the sugar has dissolved.
3
- Preheat the oven to 200°C.
- Cut the baguette into two thick slices per person, then transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt, then bake in the oven for 5 - 7 minutes or until golden-brown.
- Meanwhile, cut the lemon into wedges and roughly chop the hazelnuts.
- Tear off the cress or use scissors if preferred.
4
- Serve the crostini on plates, topped with the mushroom crème and the caramelised onion.
- Squeeze a lemon wedge over each portion and serve the rest alongside.
- Drizzle with some truffle oil as preferred, then garnish with the cress and the hazelnuts.
