Welcome to our website !

Mushroom bruschetta

By October 28, 2016 , ,

You may have noticed one or two mushroom recipes to date, I do like my fungi.

Growing up in Ireland I used to go mushroom picking in the fields around the village I lived in. I wasn’t picking anything exotic other than common field mushrooms. Normally that activity was coupled with picking blackberries or whatever wild berries were in season at the time. I suppose these days it would be called “foraging”, I’ll stick to calling it picking stuff out of the ground and off bushes if you don’t mind!

My other half and I used to go to this Italian place in Northampton many years ago and they did this really creamy, garlicy bruschetta as a starter. So this is my take on it, I’ve added a few luxury bits to it such as the parmesan and truffle oil.

Serves 2
2 large portabello mushrooms sliced
20g butter
10ml vermouth
50ml cream
5ml lemon juice
10g fresh flat leaf parsley finely chopped
5g chives finely chopped
10g parmesan cheese finely grated
Salt and pepper to taste
2ml truffle oil
1 garlic clove
2 thick slices focaccia or sourdough bread
Olive oil for brushing on the bread

To make the topping
Melt the butter in a pan, add the mushrooms and cook on a medium heat for about 5-7 mins
Turn up the heat add the vermouth and cook for 30 seconds
Lowering the heat to medium, add the cream and cook until the mushrooms and cream form a thick sauce
Turn off the heat, add the parsley, chives and parmesan and stir through to combine
Season with the lemon juice salt and pepper
Prep the bread
I like to use a sour dough bread but focaccia or a baguette will do just as well
Brush the bread slices with olive oil on both sides and toast under the grill until nice and crisp
Slice a garlic clove in half and rub the cut side over the bread
To serve
Place the bread on a plate, top with the mushroom topping and drizzle with the truffle oil

You Might Also Like