Jamie Olivers Mushroom Bruschetta Recipes

MUSHROOM SOURDOUGH BRUSCHETTAS

Steps:

• Preheat the oven to 200ºC/gas 6.
• Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
• Roast in the oven for 10 minutes, or until juicy.
• Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
• Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
• Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
• Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.

JAMIE'S BRUSCHETTA

Steps:

• Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
• When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil. And just like that you've got a lovely lunch.

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA

Steps:

• Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
• Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
• Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
• To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
• Now toast your bread.
• Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
• Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
• Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
• Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
• Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.