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Wild Mushroom Bruschetta

For a quick supper, I do enjoy mushrooms on toast, and this bruschetta takes the concept to a whole new level. For a rich topping, I use wild mushrooms with brandy and crème fraiche. For a more simple topping, I go for chestnut mushrooms with lots of black pepper.

The bread is important here. I like sourdough grilled with a splash of olive oil and rubbed with raw garlic.

Wild Mushroom Bruschetta

Serves: 4


  • 250g mixed wild mushrooms
  • 1-2 tbsps olive oil
  • 2 shallots, sliced
  • 1 garlic clove, sliced
  • 1 tbsp brandy
  • Salt and freshly ground black pepper
  • 4 tbsps crème fraîche
  • fresh herbs,chopped


  1. Gently clean the mushrooms with a brush and remove any dirt.
  2. Slice the large mushrooms such as porcini or shitake, pull oyster mushrooms apart and leave any smaller mushrooms whole.
  3. Heat the olive oil in a frying pan, fry the shallots until golden, add the garlic and quickly stir-fry.
  4. Stir in the wild mushrooms with a pinch of salt and cook over a high heat for 3 minutes. When soft, add the brandy. Allow the liquid to absorb into the mushrooms and cook until they are golden around the edges.
  5. Season to taste, and stir in the crème fraîche, herbs and lots of black pepper.
  6. Serve spooned on top of bruschetta.