Wow, I never knew that sauteed fresh shitake mushrooms could go well with baguette. I got this mushroom bruschetta recipe from the Flavours Mag and I knew that I had to try it out and it turned out to be fantastically good. The wonderful aroma from the sautéed shitake mushroom and the melded flavors of the garlic and dried Italian parsley did wonders to my salivary glands :))
Piggy gal and I had mushroom bruschetta for dinner , and you know what... we both finished the whole lot. The bruschetta was light, intriguing and delightful . The recipe actually calls for fresh button mushrooms but since I had a packet of fresh shitake , I gave it a twist and used shitake instead and voila....it was delicious !
Mushroom Bruschetta
Ingredients:
3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)
Preparation:
Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color . Add parsley and seasoning to taste. Remove when the mushrooms are lightly browned, Served on toasted baguette.
Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.
3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)
Preparation:
Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color . Add parsley and seasoning to taste. Remove when the mushrooms are lightly browned, Served on toasted baguette.
Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.
**********
the button mushroom still ok... but shiitake?!! aint that a bit weird to be served on baguette bread?
ReplyDeletebut saute mushrooms (no matter which one) are bound to be good. the aroma's a killer right
i have one silly question... as i dun know how to cook one.. but how u can get those ingredient "glue" on ur bread.....
ReplyDeleteThat really sounds YUMMY!!! I am going to spread the bread with soft goat cheese and then put the mushrooms on top. Well, I will do that if I don't eat all the mushrooms right out of the skillet!! Thanks for sharing!! Great Photos!!!!!!!
ReplyDeleteWhat a wonderful idea for mushroom lovers! The picture reminds me of mushrooms I used to have at the Renaissance Faire - they were made with a lot of garlic and absolutely delicious.
ReplyDeleteI love to eat this when I'm in a cafe ! Thanks for sharing this recipe!
ReplyDeleteTry carmelizing onions, remove from pan and add mushrooms (yes shitaki's are great but any will do, even a mixture). Mix 1/4 c sour cream with 1/4 c feta and spread on bread, top with the mushrooms. Unreal!!
ReplyDelete@J2Kfm : Not weird..it goes well with baguette :) if you are a fan of mushrooms.
ReplyDelete@Penang Tua Pui : Hi,those mushrooms were not glued but sat nicely on the surface of the toasted baguette..haha and when using hands to eat, place your thumb and middle finger on both sides of the baguette with the index finger pressing on the mushrooms. This way it wont fall off the baguette.
@ Ginger : You are welcome and thanks for the giving me the idea of spreading soft goat cheese on the baguette..should be more yummy :)
@ Hillary : Thanks for dropping by> Yup, the garlic added flavor to the sauteed mushrooms !
@ Aimei : Hope you like it too!
@ Sheila : Hi, thanks for sharing such a wonderful recipe..would try this out...mmm caramelised onions..yummy!
That looks really good!
ReplyDeleteThanks Kevin :)
ReplyDeleteShiitake gives a lot of flavor and I love it..Lovelove love this recipe..
ReplyDelete