This ridiculously simple to make Mixed Mushroom Bruschetta, flavoured with a hint of port, is perfect for a little Australia Day entertaining or any other celebration. Full of health benefits you probably didn’t even know about. Gluten-free option included.
Australia Day is special to me because it is on that day 16 years ago now, I started to call Australia home. And, so, the Bruschetta embodies my perfect Australia Day entertainers’ snack.
There’s traditional sourdough mixed with the concept of grilled mushrooms and cheese, inherent to Polish street-food stalls but fancified a little with goat’s brie instead of regular cheddar.
There are mushrooms: button, flat Swiss and a slight hint of an Asian influence in the enoki because as a nation we are made up of all different peoples. Port, optional but highly recommended, adds an extra layer of flavour. Fresh herbs help entertain the taste buds further. And black pepper, always black pepper.
Perfection in every bite.
6 Interesting Facts About Mushrooms
- 1. Mushrooms and pepper go hand in hand because of their unique savoury flavour called umami, similar in taste to salt.
- 2. There is no need to wash or peel a regular (champignon) or swiss brown mushroom. Just brush off any residual compost. The only variety that requires some peeling is the Slippery Jack (the skin is peeled off the cap).
- 3. Raw mushrooms do not freeze well, but once made into a sauce or stew, they can be frozen for up to 6 months.
- 4. Mushrooms are neither a fruit nor vegetable, they come from the fungus family and are gluten-free.
- 5. Compounds such as lectins and other unique proteins, glucans and other special carbohydrates found in mushrooms, all have the potential to inhibit cancer formation and growth. They are said to reduce the risk of breast and prostate cancers.
- 6. By exposing mushrooms to the sun you can increase their vitamin D content? Just like our bodies, mushrooms produce their own vitamin D when exposed to UV light. A serve of 3 small mushrooms can provide our daily recommended intake of the same vitamin without the risks associated with skin-to-sun exposure.
What do you do when you’re just not that into mushrooms?
There are many people who are put off by mushrooms, textural mouthfeel is a common complaint. We like our mushrooms sliced quite thinly and wilted. Big chunks of mushrooms seem a little less appealing so do experiment with the size, slicing and varieties before making your mind up.
Here are a few other mushroom recipes you might like to try
Considering their nutritional benefits and the ease with which they can be “hidden” in foods as well (think blended into soups, added to sauces and sprinkled lightly on things like pizza), they can be added to the diet easily without anyone knowing…
Otherwise, enjoy the Bruschetta and have a fabulous weekend!
Mixed Mushroom Bruschetta
Ingredients
- 6-8 slices bread of choice see note above
- 150 g goat's brie (see note above or cashew cheese for a vegan, dairy-free version)
- 70 g Swiss brown mushrooms 2 flat
- 70 g button mushrooms 6 small
- 70 g enoki mushrooms woody ends trimmed
- 2 tablespoons freshly chopped herbs (I used parsley, oregano and thyme)
- 3 tablespoons olive oil extra to drizzle
- 1 tablespoon port optional
- freshly ground black pepper to taste
Instructions
- Preheat oven grill to medium hot. Spread bread on a baking tray lined with baking paper and top with thin slices of the cheese. Place under the grill for 3 minutes, or until the cheese is melted and the bread golden.
- In the meantime, slice Swiss and button mushrooms finely. Toss all the mushrooms, including the enoki, as well as the herbs and 2 tablespoons olive oil in a bowl. Heat a medium pan over medium heat. Add the mushrooms and stir-fry for 3 minutes or until the slices are golden and the mushrooms begin to wilt. Add port, if using and stir through. Sprinkle the lot with freshly ground black pepper, to taste.
- Remove the grilled bread from the oven and top with the mushroom mixture. Drizzle with extra oil if you wish. Serve the bruschetta warm or cold.
As you probably already figured out, I am an avid mushroom lover so I was only happy to create this recipe and share it with you as part of the Power of Mushrooms campaign.
16 comments
Oh my gosh, this looks so good! Thanks for all the info. Love the paper too – perfect for Australia Day. Where did you get it from?
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
Hi Anne-Marie, thanks for your lovely comment! I actually got the paper from our local pub (they forgot about my meal so rather than get a freebie, I asked if I could have a few sheets of the parchment paper). Fits with the Aussie Day theme :-)
Wow, a feast for the senses indeed. Happy New Year to you lovely and hope you have a nice weekend. Printing this one for the folder.
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
Thank you so much!
Yes, yes, yes! My heart skips a beat on this one. This is the sort of thing I love. I can eat a little or a bit over time.
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
I know what you mean Maureen, they are just as good cold. :-)
I love this Martyna! Mushrooms are one of my favourite things and I love the simplicity of this recipe. Enjoy your Australia anniversary!
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
Thank you so much Tara, I’ve had a lovely day! PS I should check out your own mushroom recipe archives!
Wow, these look divine. I love mushrooms! Hope you enjoy your Australia Day long weekend.
Jess @ http://www.eatingwithalice.com
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
Thank you Jess, I had a lovely day and weekend. Hope you did also!
These have to be the best looking bruschetta I think I have ever seen. I love that you used different varities of mushrooms especially. Beautifully captured too!
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
Thank you Thalia!!! :-D
It’s my Australian anniversary too! I moved in 2002 from NZ – I am glad it’s something we share. We could also share these as they look devine!! So making this recipe Marty, love it x
The Real Person!
Author Martyna @ Wholesome Cook acts as a real person and passed all tests against spambots. Anti-Spam by CleanTalk.
OOooh! I didn’t realise… Not sure you’ve ever told me! That is cool… see we were meant to meet! :-D
[…] all their delicious varieties. Check out this recipe for mushy […]
[…] Mixed Mushroom Bruschetta […]