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Summer ingredients: Mushrooms

Wild Mushroom Bruschetta from Chef Doreen Prei


500 gr (about 1 pound) cleaned wild mushrooms 
1 shallot
extra virgin olive oil
2 small diced chopped fresh tomatoes (seeds removed)
white balsamico (available at the Italian Centre)
10 leaves fresh basil
salt and pepper to taste
baguette, toasted

Sear off the cleaned mushrooms with 1 finely chopped shallot in 5 tablespoons extra virgin olive oil. Season with salt and pepper. Cool down.

Once cool, add:
the tomatoes
the basil leaves, finely chopped
Add white balsamico and extra virgin olive oil as you like ( taste if you want a more vinegary or olive oil taste)
Taste again for salt and pepper
Serve on toasted baguette slices