CookEat Recipe
Mushroom and Leek Baguette Bites
Softened mushrooms and leek are folded with finely grated celeriac, cucumber, feta and tarragon. Serve on grilled baguette with lemon wedges.
Method
Steps
Step 1
Clean and finely chop the mushrooms. Split and rinse the leek thoroughly, then slice thinly. Cook both in the olive oil over medium heat for 10–12 minutes, stirring, until soft and any liquid has evaporated.
Step 2
Peel and finely grate the celeriac. Wash and finely dice the cucumber; chop the tarragon. Wash and cut the lemon into wedges for serving.
Step 3
Let the cooked vegetables stand off the heat for 3 minutes, then fold with the grated celeriac, cucumber, tarragon and crumbled feta.
Step 4
Slice the baguette thinly and grill on a hot grill pan for 1–2 minutes per side. Spoon on the topping immediately before serving in eight portions, with lemon wedges to squeeze over.
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