2 Course Brunch | Cheesy Mushroom Sourdough

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 for 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, pop it in a bowl of hot water for 1 min.

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

c) Meanwhile, remove the pineapple rings from the tin, keeping the pineapple juice for later. Cut the rings into small chunks.

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

b) In a medium bowl, combine the Greek style natural yoghurt, dessicated coconut and 2 tbsp of the reserved pineapple juice. Discard any remaining 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 cook for 5 mins, then slice in half lengthways.

b) Divide half the tropical yoghurt between 2 appropriately sized glasses. 

c) Top with half the granola, followed by half the pineapple chunks.

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