LCBO Food & Drink Holiday 2021

Want to simplify even more? Substitute the sauce with your

PLAYING FAVOURITES

ITALIAN-INSPIRED MUSHROOMS ON TOAST

favourite store- bought variety.

Mushrooms on toast meets pasta night (without the noodles)! Toss this easy vegan or vegetarian dinner together any day of the week. This rec- ipe doesn’t skimp on the bread or extra virgin olive oil, so be sure to love the ones you use. QUICK BASIL-TOMATO SAUCE ⁄ cup (60 mL) extra virgin olive oil 3 garlic cloves, sliced ⁄ tsp (1 mL) chili flakes 1 can (796 mL) San Marzano tomatoes 1 basil sprig GARLICKY RAPINI 1 bunch rapini, trimmed 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) extra virgin olive oil, plus more if needed ⁄ lb (225 g) mushrooms, preferably a mix Generous pinches salt and pepper 8 thick slices crusty bread or Italian loaf, toasted ⁄ cup (60 mL) freshly grated Parmigiano-Reggiano or 4 ⁄ oz (125 g) drained burrata, torn (optional) 2 tbsp (30 mL) fresh basil leaves, torn Black pepper for garnish 1 Fill a large, deep frying pan with water. Bring to a boil over high heat. 2 Meanwhile, prepare tomato sauce by adding olive oil to a large saucepan. Set over medium heat. Add garlic and chili flakes. Cook, stirring 3 garlic cloves, sliced Generous pinches salt and pepper MUSHROOMS

PAIR IT WITH A BEST-SELLING WINE This deliciously easy weeknight dinner can be matched with a range of robust reds. Make mushroom-pairing magic by sipping a crowd-pleaser like Casillero del Diablo Reserva Cabernet Sauvignon ( LCBO 278416, $13.95) or McManis Family Vineyards Cabernet Sauvignon ( LCBO 212126, $19.95). Try complementing the luscious tomato sauce with an Italian red with spicy and dark-fruit aromas, such as Masi Campofiorin IGT ( LCBO 155051, $22.00) or Fantini Sangiovese IGT ( LCBO 31971, 1.5 L, $15.10).

Stir in rapini. Sprinkle with salt and pepper. Cook, stirring fre- quently, until warmed through, 2 to 3 minutes. 6 To assemble, top toast with tomato sauce (see TIP) and mushrooms. Scatter cheese over- top, if using. Sprinkle with basil leaves and serve alongside rapini. Crack pepper overtop. Serves 4 TIP If you have le over sauce, it will keep well, frozen in an air- tight container, for up to 1 month.

4 To prepare mushrooms, wipe out pan so that it is dry. Swirl pan with 2 tbsp (30 mL) olive oil. Add half of mushrooms. Season with salt and pepper. Cook, undis- turbed, until golden, then stir so mushrooms are golden all over, 3 to 5 minutes in total. Turn onto a plate. Repeat with remaining mushrooms, adding more oil if needed. 5 Warm rapini by setting pan back over heat. Swirl pan with 2 tbsp (30 mL) olive oil. Add garlic and cook until lightly golden, 30 seconds to 1 minute.

frequently, until garlic begins to turn golden, 30 seconds to 1 minute. Carefully add tomatoes. Add basil sprig. Cook, stirring occasionally and breaking up tomatoes, until thickened and flavourful, about 15 minutes. Remove and discard basil sprig. 3 Meanwhile, for rapini, add half of rapini to boiling water. Cook until tender and vibrant green, 2 to 3 minutes. Using tongs, care- fully remove to a strainer. Rinse with cold water. Repeat with remaining rapini. When drained, wrap in a kitchen towel to dry.

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HOLIDAY 2021 FOOD & DRINK