Lately I have been quite addicted to having bruschetta for lunch. No fancy type of bruschetta, just the humble tomatoes or mushrooms on garlic rubbed toast, drizzled with extra virgin olive oil. Nothing could be more simpler, more tastier and healthier than this.
In one episode of Jamie at Home, Jamie and his friend Genonaaro are out foraging for mushrooms. They spotted and picked some types of porcini and make wild mushroom bruschetta out in the forest. Here, in my concrete kitchen, I made these mushroom brushetta with mixed mushrooms pack bought from the supermarket.
Jamie At Home
300g mixed mushrooms (white button, swiss brown and portobello)
2 cloves garlic, chopped
2 sprigs of fresh thyme, leaves picked
6 sprigs of fresh parsley, chopped
1 tsp chilli flakes
juice of 1 medium lemon
4 slices of sour dough bread + 1 clove garlic
- In a large pan heat 2-3 tablespoons olive oil.
- Add mushrooms to the pan, give it a shake.
- Add the chopped garlic,thyme and parsley.
- Season with salt, pepper,chilli and leave to fry for 5-6 minutes.
- Once the mushrooms have got some colour going on, add butter and lemon juice. Toss again and add 2-3 tablespoons of water into the pan to make a creamy sauce. Simmer for 1-2 minutes more until you have a simple sauce.
- Toast the bread slices, rub them with garlic. Pile the mushrooms with the sauce on top of the bread.
- Serve immediately.
This post is linked to Cook like a Star 'All Stars' hosted by Zoe from Bake for Happy Kids, Mich from
Piece of Cake and Joyce from Kitchen Flavours
Resurrection Day(He Lives!)
He Lives to forgive us, to sustain us, to encourage us, to strengthen us, to correct us. We thank you for his living life that guides us all the way through life to the end, and then does not leave us desolate, but takes us on through to that life beyond.
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead,
1 Peter 1:3
1 Peter 1:3