2 Course Brunch | Cheesy Mushroom Ciabattas

a) 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, 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) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

b) Meanwhile, 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.