Mmmmmushroom Bruschetta

8 Nov

Brunch would have to be my favourite meal, although it should be known that I don’t discriminate against the others – all are welcome! But brunch is what I travel all over town for on weekends – trying to discover Vancouver’s best brunch spots. But on the odd occasion (and it is odd) that I do stay in I don’t just want a bowl of cereal as I eat that all week. So nuh-uh, you can keep your bowl of cereal. I want something that says “Good Morning!!” and this dish does just that.

With few ingredients and relatively little cooking time (I don’t trust myself with flames whilst still waking up), this recipe gets the thumbs up from me for a hearty brunch recipe.

This recipe from Jamie Oliver’s cookbook “Jamie at Home” (no link available).

Jamie Oliver’s Ultimate Mushroom Bruschetta – Serves 2

Splash of extra virgin olive oil
11 ounces mixed mushrooms, wiped clean (I love oyster mushrooms for this dish)
2 cloves of garlic, 1 peeled and finely chopped, the other halved
A few sprigs of fresh thyme, leaves picked
A few sprigs of fresh parsley, leaves picked
Sea salt and freshly ground black pepper
1 dried red chilli, crumbled
A small knob of butter
1 lemon
2 slices of sourdough

Method
Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, on the heat and add a couple of glugs of extra virgin olive oil.

Depending on the size of your mushrooms, leave any small ones whole but tear, break or slice the larger ones up. Add them all to the pan and give it a shake to toss the mushrooms in the oil.

Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chilli and leave to fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil. You know you have the right heat when the mushrooms start to “squeak” when you shake the pan.

Once the mushrooms have got some colour going on, after about 3 to 4 minutes, add the butter and a squeeze of lemon juice to give a nice twang – don’t go overboard here, you don’t need much – and toss again. To finish this off and make it into a lovely creamy sauce, spoon 2 to 3 tablespoons of water into the pan. Simmer for a little longer, until you have a lovely simple sauce that just loosely coats the mushrooms. Now toast your bread.

When toasted, rub the bread with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and tuck in.

This recipe from Jamie Oliver’s cookbook “Jamie at Home” (no link available).

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3 Responses to “Mmmmmushroom Bruschetta”

  1. VancityAllie November 9, 2011 at 1:19 pm #

    This looks delicious!

    Interestingly enough, I’ve never heard of mushroom bruschetta until Allan and I went on our honeymoon cruise… we took a cooking class on board and one of the things we were making was this! I LOVED IT! The recipe we used was very similar, only difference was some red wine was added to the mushrooms during cooking. I’ll have to try Jamie’s recipe!

    Thanks for posting!

  2. Kristi January 6, 2012 at 2:19 pm #

    This looks delish! Love mushrooms — and is far healthier than bacon and eggs for breakfast. Thanks for the great photos….very worth trying.

    • greedyguts January 7, 2012 at 3:10 am #

      Thanks Kristi!

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