Jamie Olivers Ultimate 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 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!