2 Course Brunch | Cheesy Mushroom Sourdough Baguette

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) In the meantime, peel and grate the garlic (or use a garlic press). 

d) Once the mushrooms have browned, add the garlic to the pan and cook until fragrant, 1 min more. 

a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Bring the mushroom pan to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

c) Once thickened, stir the creme fraiche and grated hard Italian style cheese into the mushroom sauce. Simmer for 1 min, then cover with a lid or some foil and remove from the heat.

a) While the mushrooms simmer, remove the pineapple rings from the tin and cut into small chunks. Add 2 tbsp of the pineapple juice from the tin to a medium bowl. Discard any remaining pineapple juice.

b) Combine the Greek style natural yoghurt and dessicated coconut together in the bowl of pineapple juice. 

c) If you like your yoghurt a little sweeter, add honey to taste (see pantry for recommended amount).

a) Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways, then again widthways.

b) While the baguette cools, add a quarter each of the tropical yoghurt to 2 appropriately sized glasses.

c) Top with a quarter each of the granola, followed by a quarter each of the pineapple chunks.

d) Repeat with the remaining yoghurt, granola and pineapple to finish your parfaits.