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Recipe Detail Page
Piled-High Grilled Mushrooms and Halloumi Toast
Autumn 2024
The sky’s the limit when it comes to sandwiches where vegetables play a starring role. This unexpected combination of ingredients is super satiating and jam-packed with flavours. It’s a mountain of deliciousness that’s best enjoyed with a knife and fork.
Makes 2 hearty toasts
TOAST
1/2 tsp (2 mL) olive oil
2 thick slices rustic multigrain bread
1 garlic clove, sliced in half
PAN-GRILLED MUSHROOMS
1/2 lb (225 g) mixed mushrooms, cleaned and torn into thick pieces
1 tbsp (15 mL) olive oil
1/8 tsp (0.5 mL) salt and freshly ground black pepper
2 tbsp (30 mL) chopped giardiniera, drained
HALLOUMI
2 tsp (10 mL) olive oil
250-g piece Halloumi, cut into 4 long, thick and wide slabs
2 lemon wedges
4 to 6 radicchio leaves
4 large or 8 medium basil leaves, shredded
1. To prepare toast, brush 1/2 tsp (1 mL) olive oil over both sides of each bread slice. Set a cast-iron grill pan or heavy-bottom frying pan over medium-high heat. Pan-toast bread until golden, about 2 minutes per side. Remove bread from pan. Set pan aside. Rub garlic over each side of both slices of bread. Place bread slices on two plates.
2. To prepare mushrooms, toss mushrooms with 1 tbsp (15 mL) oil, salt and pepper. Set pan back over medium-high heat. Cook, shaking pan and tossing mushrooms occasionally until softened and lightly browned, 5 to 7 minutes. Remove from heat.
3. Meanwhile, prepare Halloumi. Set a nonstick frying pan over medium-high heat. Coat with 2 tsp (10 mL) olive oil. Add Halloumi slabs. You may need to cook in batches. Cook until golden, about 3 minutes per side. When done, remove to toasts. Repeat with remaining Halloumi and toasts. Squeeze lemon over Halloumi.
4. When mushrooms are done, turn into a bowl and toss with giardiniera. Arrange radicchio leaves over Halloumi, then divide mushroom mixture between toasts. Sprinkle with basil and serve immediately.
Makes 2 hearty toasts
