Friday, 30 March 2012

Wild Mushroom Bruschetta

Almost any grocery store will have different varieties such as portabella, shitake, and oyster on offer - meaning you won't have to forage in the jungle for wild mushrooms and take your chances with those most poisonous (or delightful). 

Fungi fiends find that mushrooms, rather than tomatoes, lend your bruschetta a flavor that is out of this world. The dish is also perfect for those of you who don’t like tomatoes and feel left out during bruschetta conversations at the water cooler. These little treats are fun to snack on, easy to cook, and always a winner at dinner parties.

* Nutritional Mushroom Trivia

Vitamin C, B6 and B12 are all found in mushrooms and are responsible for boosting your body's immune system and keeping you healthy. They also help flush toxins out of your body.

Mushroom Bruschetta 

1 French baguette
2 Tbsp. olive oil
4 cloves garlic, finely chopped
4 medium-sized mushrooms, finely diced
2 Tbsp. vinegar (white or balsamic)
Salt, to taste
Handful fresh basil leaves, finely chopped
  • Cut the baguette into 1-cm slices, place them on a tray, and toast in the oven at 180ÂșC for 5 to 7 minutes or until brown.
  • In a large frying pan set over medium heat, add the oil and garlic. Cook for 1 to 2 minutes or until the garlic is slightly blonde, but not yet brunette. Add the mushrooms and cook for another 2 to 3 minutes.
  • Add the vinegar, then the salt and basil leaves. Once you’ve mixed everything together evenly, turn off the heat and let cool.
  • Remove the baguette slices from the oven and spoon the mushroom mixture onto each slice.
  • Serve hot and enjoy!
Makes 8 servings

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