I had my beautiful friend Kate over for tea a few days ago. This starter was a last minute decision but worked really well. Savoury and flavoursome. I think the ground almonds and nutmeg were a great combination. It’s so easy to throw together too…
2 large field mushrooms
1-2 tsp unmelted coconut oil
2 Sun-dried tomatoes
1 dessert spoon of ground almonds
Sprinkle of Himalayan pink salt, ground pepper and nutmeg
Place the mushrooms on a baking tray.
Add equal amounts of coconut oil on top of both mushrooms. Grease the bottom of the mushrooms too with your finger (then rub the rest of the coconut oil into your hands as its a brilliant moisturiser!).
Snip the Sun-dried tomatoes into small pieces and place on top of the mushrooms.
Sprinkle over the ground almonds.
Season with salt, pepper and a teeny bit of nutmeg.
Cook in the oven for 15 mins at 180 degrees centigrade.
Serve as a starter or eat between a lovely spelt flour bun with lettuce, avocado and salsa. Now there’s a thought!