Akanksha Mushroom “Bruschetta”
|Garlic roughly chopped||3 cloves|
|Mushrooms thinly sliced||6 Nos.|
|Olive Oil||2 tbsp|
|Baguette (French Bread) or any Roll||4-6 slices (Thick)|
|Salt and ground black pepper||To taste|
|Freshly grated Parmesan for garnish||2 tbsp|
|Fresh Parsley for garnish||1 sprig|
|Raisins soaked in water||6 Nos.|
- Heat 2 tablespoon of Olive oil in a frying pan add chopped garlic and fry for 30 seconds. Then add sliced mushrooms, Sautétill they are soft. Season with salt and pepper. Add 1 tbsp of fresh cream and raisins to this mix and blend well.
- In the meantime the slices of Bread Rollscan be toasted well on both sides, until golden brown and butter the toasted breads on one side.
Place good amount of the garlic mushrooms on each Buttered toast and season with salt and ground black pepper if needed. Blend this mix with 2tbs of Tartare sauce and top it with White Bread Crumbs.
- When Browned Remove from fire, garnish with Chopped Parsley and serve as individual Portions
Note: Can be served as a breakfast dish or as a snack. Goes good with mild hot garlic sauce.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.