Luisa Farelo Hayes is an accomplished recipe developer, food stylist and has worked on Television Cooking Series like Sarah Graham’s Bitten. She is a bright, young, talented Portuguese beauty and at times will whisk off to Switzerland to cook for a skiing family or be huddled in the bush somewhere making TV food look brilliant.
Do have a look at her website, it is full of wonderful things – click here.
I could easily become a vegetarian because of these little gems.
Mushrooms are so versatile and there are a hundred different ways to cook them. From roasting whole with a little garlic, thyme and butter to sauteeing with a little chopped onion and adding to risottos or soups.
These wild mushrooms on toast are so easy to prepare and serves as a great tapas or starter at any dinner party.
150g exotic mushrooms, sliced or torn
100g button mushrooms, thinly sliced
2 cloves of garlic, crushed
6 sage leaves, roughly chopped
1 lemon, zest and juice
10g parsley, roughly chopped
Salt and freshly ground pepper
1 x ciabatta, thinly sliced and toasted
Heat a little olive oil in a large frying pan and sauté mushrooms over a high heat until almost cooked and golden brown. Add garlic, sage and lemon zest and fry for a further minute or two, being careful not to burn the garlic. Add the lemon juice and season with salt and freshly ground pepper to taste. Remove from heat and stir through the chopped parsley. Place spoonfuls of sautéed mushrooms onto toasted ciabatta slices and serve immediately while still warm.
Recipe and food styling: Luisa Farelo Hayes. Especially developed by for Crush Online Magazine. Click here for Crush.
Photographer: Henk Hattingh. Assistant stylist: Megan Daniels
Michael’s wine recommendation – CLICK HERE.