Tuesday, September 02, 2008
Mushroom Bruschetta
Mushroom Bruschetta (makes 30 pieces)
454g Oyster Mushrooms
105 ml Olive oil
5g Minced garlic
1g Chopped thyme
1g Chopped oregano
1 no.s Baguette
Salt and pepper to taste
Grated cheddar or mozzarella cheese as needed (optional)
1) Cut the baguette into 6mm thick slices and brush with some oil and toast in an oven until lightly golden along the edges.
2) Trim the mushrooms.
3) Heat the oil over low heat and sauté the mushrooms until lightly browned. Add the minced garlic and sauté until fragrant.
4) Add the thyme and oregano herbs and remove from the pan. Season with salt and pepper to taste.
5) Spread the mushrooms over the sliced toasted bread. The mushroom bruschetta may be served now or topped with grated cheese and melted in an oven before serving.
Note*: Any kind of mushroom may be used. Mixed mushrooms consisting of button, swiss, shitake, oyster, enoki and shimeiji mushrooms cooked together with the above aromatics and herbs makes a great mushroom salad with the addition of salad leaves and vegetables (arugula/rocket, lettuce, baby spinach, asparagus). All products may be found at NTUC.
