People often ask my husband about the amazing dinners he must get. The truth is we often have toast and this recipe is a great example how you can whip up a nutritional and delicious dinner of toast.
Per person you will need:
2 heaped cups of sliced mushrooms*
1 black garlic clove
2 slices of day old sourdough
2-4 slices of halloumi
handful of rocket or watercress
Toast the bread and then spread each with the black garlic.
Heat the butter in a pan and add the mushrooms. Sauté on high for 3-5 minutes, turn off the heat and add the parsley.
While the mushrooms are cooking cook the halloumi in a separate pan until golden on both sides.
Place the rocket on your plate, top with the garlic smeared toast, layer on the halloumi and then top with the mushrooms. Season with fresh cracked pepper and enjoy.
Black garlic is available at specialty food stores and at Cato’s at the Hamilton Farmers Market.
Originally from Korea, black garlic is produced by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment for 30 days and then leaving the bulbs to oxidize for 45 days. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavours reminiscent of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste.
Black garlic is believed to have twice the antioxidant levels of fresh garlic.
*I used a combination of portobello, Swiss brown and oyster mushrooms but use what you can get your hands on. Unfortunately the range of mushrooms readily available in New Zealand is very limited which is why if you see some interesting varieties snap them up! Both the Waikato and Tauranga Farmers Markets have oyster growers.