It’s a midsummer night’s mushroom & sun-dried tomato dinner dream, Chef! Button mushrooms & onion are fried in garlic and NOMU Cajun Rub until golden, swirled in cream and elevated with tangy sun-dried tomatoes. Served with a toasted ciabatta roll, grated cheese & peppery fresh basil.
Creamy Sun-dried Tomato Mushrooms
Creamy Sun-dried Tomato Mushrooms
with toasted ciabatta slices
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Button Mushrooms
- Ciabatta Roll
- Ciabatta Rolls
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Cajun Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MUSHROOMS & ONIONS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally).
CREAMY MOMENT
Add the grated garlic and the NOMU rub to the pan and fry until fragrant, 20-30 seconds. Mix in the cream and the drained sun-dried tomatoes. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat and season.
SOME BREAD
Cut the roll into slices and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the slices until golden, 1-2 minutes per side.
TIME TO EAT
Bowl up the creamy mushrooms, sprinkle over the grated cheese, and side with toasted slices. Garnish with the basil. Well done, Chef!
Fresh Basil - 3g
Grated Italian-style Hard Cheese - 20ml
Ciabatta Roll - 1
Sun-dried Tomatoes - 30g
Fresh Cream - 100ml
NOMU Cajun Rub - 10ml
Garlic Clove - 1
Onion - 1
Button Mushrooms - 125g
MUSHROOMS & ONIONS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally).
CREAMY MOMENT
Add the grated garlic and the NOMU rub to the pan and fry until fragrant, 20-30 seconds. Mix in the cream and the drained sun-dried tomatoes. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat and season.
SOME BREAD
Cut the rolls into slices and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the slices until golden, 1-2 minutes per side.
TIME TO EAT
Bowl up the creamy mushrooms, sprinkle over the grated cheese, and side with toasted slices. Garnish with the basil. Well done, Chef!
Fresh Basil - 5g
Grated Italian-style Hard Cheese - 40ml
Ciabatta Rolls - 2
Sun-dried Tomatoes - 60g
Fresh Cream - 200ml
NOMU Cajun Rub - 20ml
Garlic Clove - 1
Onion - 1
Button Mushrooms - 250g
MUSHROOMS & ONIONS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 8-10 minutes (shifting occasionally).
CREAMY MOMENT
Add the grated garlic and the NOMU rub to the pan and fry until fragrant, 20-30 seconds. Mix in the cream and the drained sun-dried tomatoes. Simmer until warmed through and slightly thickening, 4-5 minutes. Remove from the heat and season.
SOME BREAD
Cut the rolls into slices and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the slices until golden, 1-2 minutes per side.
TIME TO EAT
Bowl up the creamy mushrooms, sprinkle over the grated cheese, and side with toasted slices. Garnish with the basil. Well done, Chef!
Fresh Basil - 8g
Grated Italian-style Hard Cheese - 60ml
Ciabatta Rolls - 3
Sun-dried Tomatoes - 90g
Fresh Cream - 300ml
NOMU Cajun Rub - 30ml
Garlic Cloves - 2
Onions - 2
Button Mushrooms - 375g
MUSHROOMS & ONIONS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 8-10 minutes (shifting occasionally).
CREAMY MOMENT
Add the grated garlic and the NOMU rub to the pan and fry until fragrant, 20-30 seconds. Mix in the cream and the drained sun-dried tomatoes. Simmer until warmed through and slightly thickening, 4-5 minutes. Remove from the heat and season.
SOME BREAD
Cut the rolls into slices and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the slices until golden, 1-2 minutes per side.
TIME TO EAT
Bowl up the creamy mushrooms, sprinkle over the grated cheese, and side with toasted slices. Garnish with the basil. Well done, Chef!
Fresh Basil - 10g
Grated Italian-style Hard Cheese - 80ml
Ciabatta Rolls - 4
Sun-dried Tomatoes - 120g
Fresh Cream - 400ml
NOMU Cajun Rub - 40ml
Garlic Cloves - 2
Onions - 2
Button Mushrooms - 500g
Woolies Products in this dish
