Oyster Mushroom Bruschetta
Bruschetta is always popular at our FFSC potlucks, and this recipe would be no exception!
by Deb
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Pleurotus ostreatus. © Felicia Gershberg (CC-BY-NC) (from inaturalist.org, obs. 326553944)
Method
Slice the bread 1" thick.
Grill or broil the bread on each side until lightly browned.
Rub each slice with crushed garlic, and brush with olive oil and salt to taste.
Heat olive oil in frying pan over medium-high heat. Add garlic and cook, stirring for about 30 seconds.
Add the mushrooms, cooking until they give up moisture.
Add herbs and continue cooking until mushrooms are nicely browned.
Top bread with one or two thin tomato slices.
Add hot cooked mushrooms, and serve warm.
Recipe contributed:
November
1996
I had a particularly enjoyable September, which involved at various times mudbaths, hot mineral soaks, massage, wine, food, and, of course, mushrooms. You know, the usual FFSC stuff!
Between a trip to the wine country with my big sisters and the Echo Summit Foray, it was a great month. The progressive Saturday potluck at Echo was the usual fabulous decadence; hedonism followed in the spa and casinos!
The following recipe is my approximation of a great appetizer I had at the Culinary Institute of America at Greystone in St. Helena. The CIA is in the old Christian Brothers winery, offering tours, kitchen viewing and a great restaurant for
lunch or dinner.
Objective:
Appetizer
Total Time:
20 to 30 mins
Yield:
6 servings
Suggested Mushrooms:
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
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Ingredients
Bruschetta
6 slices good bread (chewy, porous textured with a good crust)
2 or 2 cloves garlic
Good olive oil
Salt, preferably kosher or sea salt
Mushrooms
A nice pile of fresh oyster mushrooms, sliced if large
1 or 2 garlic cloves, peeled and minced
Olive oil
Fresh rosemary or fresh thyme (or use both or other herbs of choice)
Salt & pepper to taste