- Homemade garlic butter
- Variety of wild and exotic mushrooms
- Rocket leaves and balsamic syrup to garnish
- Slice a ciabatta lengthwise and apply garlic butter to the cut surface. Place in the oven to warm through
- Melt a good dollop of garlic butter in a frying pan and sauté 150g of roughly chopped, exotic and wild mushrooms
- Add a generous shake of Schwartz Freeze Dried Tarragon
- Serve on the warmed ciabatta dressed with rocket leaves and garnished with balsamic syrup.