Mushroom, leek & thyme pincho
Pinchos are originally from the Basque country in the north of Spain. They are similar to tapas, but smaller in size and with a slice of crusty bread as a base. We have been inspired by this traditional food to create four pinchos recipes full of flavour and using vegetables that you will find in your veg boxes. This recipe focusses on classic flavours: earthy mushrooms, savoury leeks, and creamy brie blend harmoniously to create a pincho that will become a favourite. Easy and fun to make, pinchos are perfect if you don’t have a lot of experience in the kitchen. But don’t underestimate the power of them - although simple to make, they are always very popular at parties and gatherings and make great canapés.
Cook's notes
This recipe compilation shows you that any vegetable can be used to make a pincho. We encourage you to create your own seasonal recipes, playing around by combining flavours, textures and colours. You will be surprised how rewarding this can be, especially, when you share it with your loved ones.
Ingredients
- ½ leek, washed to remove any grit & sliced into rounds
- 150g mushrooms, quartered
- 5g fresh thyme, removed from stalks & finely chopped
- zest of 1 lemon
- 120g brie
- 6 slices baguette, cut at a sharp angle
Method
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Step 1
Heat up a little olive oil in a frying pan and sweat the leeks for 5 minutes or until soft and translucent.
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Step 2
Add the mushrooms, season with salt and pepper, and fry for a further 5 minutes or so.
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Step 3
Turn down the heat, add the thyme and stir well.
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Step 4
Turn off the heat, add the lemon zest and adjust season to taste. Set aside.
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Step 5
Lightly toast the baguette slices. Cut the cheese into 6 slices and place on each piece of toast. Generously spoon the mushroom mix on top and serve.