Warm Mixed Mushroom Salad With Mozzarella On Toasted Ciabatta - cooking recipe

Ingredients

6 tbsp (3/4 stick) unsalted butter
1/3 cup extra virgin olive oil, plus additional, to drizzle
1 clove garlic, thinly sliced
1 tsp grated ginger
5 oz oyster mushrooms, halved
5 oz cremini mushrooms, quartered
5 oz enoki mushrooms, trimmed
3 tbsp chopped flat-leaf parsley
1/3 cup balsamic vinegar
4 None long slices ciabatta bread, toasted until crisp
7 oz buffalo mozzarella cheese, drained and thinly sliced
8 slices prosciutto
None None Arugula leaves, to garnish

Preparation

Heat half each of the butter and oil in large nonstick skillet on high heat. Add half each of the garlic and ginger and stir well. Add oyster and cremini mushrooms and cook for 4 mins. Transfer to a large bowl. Repeat with remaining butter, oil, garlic, ginger and enoki mushrooms. Stir in the parsley. Add to the bowl. Gently mix in the balsamic vinegar and season to taste.
Place the toasted ciabatta on a serving plate. Top with the sliced mozzarella, mushrooms and prosciutto. Garnish with arugula then drizzle with the extra virgin olive oil.