Prep Time:  20 minutes        |        Cook Time:  30 minutes        |        Serves:  2 and approx. 275g of the mushroom spread

Ingredients

Mozzarella in Carrozza

• 1 tbsp olive oil, plus extra for pan-frying
• ½ leek, washed and thinly sliced
• 1 tsp rosemary leaves, finely chopped
• Zest of 1 lemon
• 4 slices soft, white sandwich bread
• 100g Westacre Dairy shredded mozzarella
• 1 egg
• 2 tbsp Farmdale UHT full cream milk
• 150g White Mill breadcrumbs
• 2 tbsp Umami mushroom spread (see recipe below)

Umami Mushroom Spread

• 1 tbsp olive oil
• 20g Pure Valley butter
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 350g white flat mushrooms, roughly chopped
• 3 tsp soy sauce

Method

Mozzarella in Carrozza

1. Place the olive oil in a frying pan over a medium-low heat and add the leeks and rosemary. Season well and cook for 5 minutes or until super soft. Set aside. Stir in lemon zest.
2. Spread 2 bread slices with umami mushroom spread. Top with cheese and softened leeks then season. Cover with another slice of bread. Gently press down, cut off and discard the crusts.
3. Whisk the egg and milk then place into a wide, shallow bowl. Place the breadcrumbs in another.
4. Gently dip a sandwich into the egg mixture and turn to soak it evenly. Place into the breadcrumbs, gently turning over to cover completely. Shake off excess and set aside. Repeat with the second sandwich.
5. Place olive oil into a large, heavy-based frying pan set over a medium heat. You need enough oil to shallow fry the sandwiches. Fry for a few minutes on each side or until nicely coloured and melty in the middle.
6. Drain on kitchen paper, cut in half and serve piping hot.

Umami Mushroom Spread

1. Place the olive oil and butter in a heavy-based frying pan over a medium heat. Add the onion and garlic and cook gently for 8 minutes or until softened but not coloured.
2. Meanwhile, blitz the mushrooms in a food processor until finely chopped. You can do this by hand too.
3. Add the mushrooms to the pan and cook for 15 minutes, stirring often, until all the liquid evaporates. Add the soy sauce and cook for 5 more minutes or until the mixture becomes a dryish paste.
4. Take off the heat, season with salt and pepper and allow to cool.

Note

The supercharged, umami-packed spread can be used on sandwiches, tart bases or to boost a pie filling or soup.

Use any type of mushrooms you like.