Rustic ciabatta buns topped with hearty mixed mushrooms and a savoury tomato-shallot jam reach perfection when baked. The melted mozzarella is just the bonus you never knew you wanted!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch fries, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, flipping halfway through cooking, until golden-brown, 20-22 min
While the sweet potato fries roast, roughly chop mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Roughly chop the parsley. Cut tomatoes into 1/4-inch pieces. 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 and thyme. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl) and stir together, until melted, 1 min. Season with salt and pepper.
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 to the same pan. 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 parchment-lined baking sheet. Toast in the middle of the oven, until golden-brown, 3-4 min. (TIP: Keep an eye on the bread so that it does not burn!) Mix together mayo and parsley in a small bowl.
Spread parsley-mayo over toasted buns. Top with tomato jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potato fries between plates.