Wild Mushroom Bruschetta with
We’ve been all about mushrooms this season—in our store windows… >
Wild Mushroom Bruschetta with Aimee Olexy
We’ve been all about mushrooms this season—in our store windows, on our clothes and even atop our tables. Now we’re taking them into the kitchen, with help from our gal Aimee Olexy, owner of Talula’s Daily, who whipped up this fantastic mushroom bruschetta recipe just for us (and you!). See how she makes it, then try the recipe out for yourself.
WHAT YOU’LL NEED
1-2 tbsp extra virgin olive oil
1 shallot, chopped
10 ounces mixed mushrooms, wiped clean (if larger, sliced)
A few sprigs of fresh sage, leaves picked
A few sprigs of fresh thyme, leaves picked
A few sprigs of fresh parsley, leaves picked
1 dried chili, crumbled
2 tbsp butter
2 tbsp crème fraiche
1 clove garlic
2 slices of sourdough bread
Sea salt & freshly ground black pepper
HOW TO MAKE IT…
Put a large heavy frying pan on medium-high heat and add a tablespoon or two of olive oil and the shallot to the pan. Add the mushrooms to the pan and toss to coat the mushrooms in the oil. Add the fresh herbs to the mushrooms and toss again. Incorporate the crumbled chili flakes, and season the mixture with a generous sprinkling of salt and pepper. If the mixture becomes dry, pour in a little more olive oil.
After the mushrooms have started to turn golden brown around the edges, about 3 to 4 minutes, add the butter and squeeze the lemon into the mushroom mixture, being careful not to add too much lemon juice, and toss again. To finish the mushroom mixture and create a creamy sauce, incorporate 2 to 3 tablespoons of water and the crème fraiche into the pan. Simmer for a few more minutes or until the sauce loosely coats the mushrooms. While it is simmering, toast the sourdough bread.
Once the bread is toasted, rub it with the cut side of the clove of garlic. Place each slice on a serving plate, and pile the mushroom and creamy sauce from the pan on top of the bread and enjoy!
Yields two servings.