Friday, 24 October 2014

Mushroom Bruschetta


When you have access to some beautiful mushrooms like my favorite chanterelles mushrooms, you must try a simple bruschetta like this one. Some beautiful mushrooms, some good olive oil, garlic and crusty bread and a glass of wine to start your next dinner! You know you want to cook this!

You will need:
  • a pkg or pile of Mushrooms- mine are chanterelles mushrooms expensive but worth it!
  • 3-4 garlic cloves - sliced thin
  • a few sprigs of fresh thyme
  • a generous sprinkle of salt and fresh pepper
  • a good glug of great robust extra virgin olive oil - I used Domenica Fiore Monacco
  • a few slices of crusty bread
  • a fine grating of Parmesano Reggiano

Step 1: Look at that pretty oil!! Add a few tbsp of best quality of extra virgin olive oil in a small pan. Add some sliced garlic and a sprinkle of salt and pepper. You could also add a tbsp of butter if you like but, I honestly love the olive oil on it's own. This is a peppery robust oil perfect for this dish. I used Domenica Fiore from Orvieto in Italy. Cook on medium heat for 2-3 minutes.

Step 2: I brush the mushrooms to clean off any dirt and simply tear into pieces. 


Step 3: add the mushrooms to the hot oil and strip a few sprigs of thyme and add to the mushrooms. Add a bit more salt and pepper if necessary. You need to taste the mix. I cook for a few minutes and then remove from the heat.


Step 4: toast some hearty bread, rub the top of each piece with a raw peeled garlic clove. Just a few scrapes back and forth should do it. Pour on some more olive oil. 


Step 5: top with the mushrooms, a grate of fresh Parmesano Reggiano and pour yourself a nice
glass of wine!













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