Ingredients (serves 6)
1 French baguette 1 cup of mushrooms – a mixture of wild mushrooms would be fantastic, but failing that, some oyster mushrooms and some button mushrooms are a good combination
2 cloves of garlic
1 tbsp butter
¼ cup of cream
½ tsp truffle oil
Salt and pepper
Olive Oil
- Slice the baguette on a fierce diagonal to make 6 large slices of bread
- Brush with olive oil and toast in the oven at about 400 for about 5 minutes until golden
- Cut a cloves of garlic in half and rub the cut end over the toasts
- Meanwhile brush the mushrooms with a damp cloth to clean, then slice
- Fry the mushrooms in the butter and a dash of olive oil (this stops the butter burning). At first they’ll go soggy, but persevere and eventually they’ll crisp up a bit and take on some color. Season them well, especially with salt, which helps to bring out the water.
- Chop the other clove of garlic (or grate) and toss in the heat for a minute – you really don’t want it to burn
- Add the cream and bubble for a minute to reduce
- Add the truffle oil and inhale – there’s nothing quite like it
- Pile the mushroom mixture on top of the toasted bread
This recipe for bruschetta originally appeared with a meditation on micro-pigs.