Mixed Mushroom Bruschetta
While I uses sourdough in this recipe, feel free to use bread of choice. Goat's brie is available from most good delis but you could use cream cheese or goat's cream cheese instead. For a vegan and dairy-free version, you could use cashew cheese with some nutritional yeast flakes added. If using square (toast) bread, use 5 slices and cut them in half. I used a small sourdough baguette, so I got 9 slices in total.
Servings: 8 -10
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.
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