for 8 pieces

Reduction

1 dl	Marsala wine
1	clove

Marsala butter

100 g	butter, soft
¼ tsp	salt

Mushrooms

	oil for frying
500 g	brown mushrooms, in slices
1 tbsp	maple syrup
¼ tsp	chilli flakes
½ tsp	salt
a little	pepper

Bruschette

250 g	brown bread, cut into 8 slices
100 g	Borettane onions, drained, quartered
10 g	Micro Greens
a little	sea salt

How it's done

Reduction

Place the Marsala and clove into a small pan and bring to the boil. Turn down the heat, reduce to 2 tbsp. Allow the reduction to cool, remove the clove.

Marsala butter

Using the whisk on a mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Add the reduction drop by drop, continue to mix, season with salt.

Mushrooms

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the mushrooms in batches for approx. 5 mins. Remove from the pan, place into a bowl with the maple syrup, mix, season and let cool slightly.

Bruschette

Spread the Marsala butter over the slices of bread. Arrange the onions on top with the mushrooms. Sprinkle the micro greens on top.

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