Recipe: Mushroom and Chevre Bruschetta

Confession time: We have a TON of mushroom recipes (as you might imagine) and when I started up this little weekly update I planned out what recipes I’d share each week. I’ve been looking forward to this week for a while, which is designated “shroom + bruschetta” week.  For recipes we don’t have pictures for we’ve been trying to make them up that week and get pictures, but that doesn’t always happen.

But mushroom bruschetta is easy! And so yummy!  Jeremy whipped up a batch yesterday for dinner and it was… SO. GOOD.  Amazing!  Unfortunately, what he made (and painstakingly photographed) is not actually the recipe we had all ready to go! The recipe below is basically a fancier version of what we usually make. It just goes to show the versatility of this recipe.

Our version? Jeremy sauteed shiitake and oyster mushrooms and a bit of garlic. He spread a couple slices of lovely baguette with butter and seared the buttered bread in a hot cast iron pan. The mushrooms/garlic were piled on top and sprinkled with a little grated parmesan. I promise you: this little mushroom topped toast is absolutely divine.

But this version with chevre sounds pretty amazing too. You will not be sorry, whatever version you try!

 

Mushroom and Chevre Bruschetta

Serves 4 as appetizer
10-12 ounces shiitake and/or oyster mushrooms
extra virgin olive oil
2 garlic cloves – 1 peeled and finely chopped, the other halved
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked – optional
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
3 oz. herbed chevre
4 small slices bread such as sourdough

Trim stems from mushrooms and save for soup stock. Chop mushroom caps. Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbsp. olive oil. When hot, add all mushrooms to the pan and give it a shake to
toss the mushrooms in the oil. Add the chopped garlic and fresh herbs and stir again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and sauté gently for a few minutes. If the mixture becomes dry, pour in a little more oil.

Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.

To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.

Toast the bread and rub toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, top with a healthy dab of chevre and pile the mushrooms and pan juices on top.

adapted from Jamie’s Oliver’s “Jamie at Home”

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