Open-Faced Mushroom Melt
with Tomato-Shallot Jam, Dill-Mayo and Sweet Potato
These rustic ciabatta buns are topped with hearty portobellos and a savoury tomato-shallot jam, then baked until the mozzarella on top gets perfectly gooey.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, fries
Mozzarella Cheese, shredded
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, flipping halfway through cooking, until golden-brown, 20-22 min
While sweet potatoes roast, pull off stems from mushrooms. Cut mushroom caps and stems into 1/2-inch thick slices. Cut tomatoes into 1/2-inch pieces. Finely chop dill. Peel, then cut shallots into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl) and stir together, until melted, 1 min.
Transfer mushrooms to a plate and cover with foil to keep warm. Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes break down and sauce is jammy, 4-5 min. Season with salt and pepper.
While jam cooks, halve buns, then arrange them cut-side up on another baking sheet. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your bread so that it does not burn!) Mix together mayo and half the dill in a small bowl.
Spread each bun half with dill-mayo. Top with jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potatoes between plates. Sprinkle over remaining dill.