Summer ingredients: Mushrooms
Wild Mushroom Bruschetta from Chef Doreen Prei
500 gr (about 1 pound) cleaned wild mushrooms
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
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 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
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