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
- 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
- Gently clean the mushrooms with a brush and remove any dirt.
- Slice the large mushrooms such as porcini or shitake, pull oyster mushrooms apart and leave any smaller mushrooms whole.
- Heat the olive oil in a frying pan, fry the shallots until golden, add the garlic and quickly stir-fry.
- 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.
- Season to taste, and stir in the crème fraîche, herbs and lots of black pepper.
- Serve spooned on top of bruschetta.