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Balsamic marinated mushroom canape

Balsamic marinated mushroom canape

Balsamic mushroom Bruschetta

Marinated mushroom canape


500g sliced Portobello mushrooms
80ml white balsamic vinegar
80ml olive oil
30ml wild honey
2 garlic cloves crushed
1 tsp Himalayan salt
250g Cream cheese
1 French stick sliced
80g butter
wild rocket to garnish

Slice the mushrooms and pan fry in a dry pan. Make a dressing by blending the vinegar, honey and garlic, honey, olive oil and salt. Marinate the mushroom in the dressing.
Slice the french stick and pan fry the slices till golden brown remove from the pan and cool on paper towel. Spread the croutons with your favourite cream cheese, top with the marinated mushrooms and serve.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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