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
- 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
- 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.