The Australian Women’s Weekly Food – June 2019

MUSHROOMS WITH
ALMONDPICADA
PREP+ COOKTIME 45 MINUTES SERVES 2

1 sliceday-oldbread
1 clovegarlic,chopped
¼ cupnaturalalmonds
½ cupfreshflat-leafparsley
6 large(600g)portobello mushrooms
250ggrapetomatoes
¼ cup (60ml) olive oil

1 Preheatovento200°C/180°Cfan.

Ina smallfoodprocessorprocess

bread,garlic,almondsandparsley

untilcoarselychopped.

2 Arrangemushroomsandtomatoes

ona baking-paper-linedoventray.

Scatteroveralmondmixture.Drizzle

witholiveoil.Coverwithfoil.Bake

for 15 minutes.Removefoil;bakefor

a further 15 minutesoruntiltender.

Servesprinkledwithlemonrind

strips and chopped fresh chilli.

TEST

KITCHEN

NOTES

Picadais a traditional

Spanishpastecombining

aromaticsandalmonds.

It’smostcommonly

stirredthroughstewsand

braisestoaddflavour.

If youcan’tfindgrape

tomatoes,cherrywould

work equally as well.

SUPER-SIMPLE

MUSHROOM&

CHICKENPIZZAS

PREP+ COOKTIME 20 MINUTESMAKES 2

2 largepittabreadsorstore-bought

pizzabases

2/3 cuptomatopastasauce

2 cupsshreddedbarbecuedchicken

100gslicedbuttonmushrooms

½ cuppizzacheese

1/3 cuplooselypacked fresh flat-leaf

parsleyleaves

1 Preheatovento220°C/200°Cfan.

Oiltwooventraysorpizzapans.

2 Placepittabreadsorpizzabases

onoventrays;spreadwithsauce,top

withshreddedchicken, mushrooms

andcheese.

3 Bakefor 15 minutesoruntilbases

arecrisp.Sprinkle with parsley

leaves to serve.

22 #COOKWITHTHEWEEKLY

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