In our house, we try many recipes and find that over time the good ones become semi-regular. Usually influenced by the season, like a good Dahl in winter or a great fresh salsa in summer. Whilst most of our cooking is seasonal, a few, but not many, cross over and are year-round favourites.
One of our favorites on rotation is Mushroom Bruschetta. I cannot claim this recipe as my own (wish I could). This recipe comes from Jamie Oliver's book Jamie At Home. I like his style of cooking, and, fan or not, this dish is something you just have to try. It is bang-on every time.
It is good for breakfast on a cold winter weekend and great in summer when you feel like a light meal. In summer I lessen the cook time of the mushrooms for a crunchier texture. It is also great on toast for a quick snack when running late for work in the morning and is a great starter served with freshly baked baguette slices.
Mushroom Bruschetta - Serves
- A few varieties of mushrooms, oyster, buttons, swiss browns, etc
- Fresh herbs, thyme, parsley, basil & ginger
- 2 garlic cloves
- Ciabatta bread
- 1 tablespoon of butter
- Juice of half a lemon or lime
- If the button mushrooms are small, put them in whole and chop the other mushroom into various sizes, some sliced, some into cubes etc and just tear the oysters up, putting any small ones in whole also.
- Put them into a good hot non-stick pan with a small amount of olive oil. If you end up with a bit of a greasy mess, you're using too much oil and butter (I know because I have done this!). Season with salt & pepper.
- Once the mushrooms start to colour, add the herbs (leaving some green herbs for garnish at the end), one chopped garlic clove, some chopped chilli and/or ginger to your liking.
- If you have a griddle pan, toast the bread in that. If not, just put it in a toaster. Get good bread, I think this goes best with ciabatta, but anything rustic like a sourdough, cobb etc works fine.
- Once the mushrooms look cooked, add about a level tablespoon of butter and squeeze in half a lemon. Toss this through the mushrooms.
- Take the bread out of the toaster. Before you butter it, cut the other garlic clove in half down the middle and rub this over the hot bread. This gives an amazing result that makes your bread taste like café garlic bread.
- Butter the bread, add the mushrooms on top and garnish to your liking with the rest of the herbs. Add some shaved parmesan, a few drops of good olive or truffle oil. Season to your taste with salt & pepper.
Oyster mushrooms and the lemon-lime are the heroes of this dish for me, but if you cannot get oyster mushrooms this dish works fine with other varieties. There you go, five minutes. Enjoy!