Wild Mushroom Bruschetta 4 Slices Ciabatta bread (4cm thick) 50 ml Olive oil 50 g Butter 300 g Mixed Wild Mushrooms (such as Porcini, Oyster, Button etc) 50 g Onion (finely diced) 2 Cloves Garlic
Wild Mushroom Bruschetta
- 4 Slices Ciabatta bread (4cm thick)
- 50 ml Olive oil
- 50 g Butter
- 300 g Mixed Wild Mushrooms (such as Porcini, Oyster, Button etc)
- 50 g Onion (finely diced)
- 2 Cloves Garlic (crushed with salt to a puree)
- 50 ml Marsala
- 100 ml Chicken stock
- 100 ml Cream
- ⅓ cup Flat Parsley
- Salt and freshly ground black pepper
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Preheat oven to a very low temperature, about 110˚C
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Then preheat the grill and lightly toast or char-grill the ciabatta slices on both sides
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Place the ciabatta on a baking tray
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Drizzle with olive oil and bake in the oven for about 20 mins until golden and crispy
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Melt a little butter in a large frying pan
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Add your first choice of mushrooms and sauté until soft, about 3 mins
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Season well
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Fry each of the mushrooms types separately in the same frying pan and leave to drain in a colander, reserving the stock from the mushrooms
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When the last variety of mushroom is cooked, melt another knob of butter in the frying pan
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Add the onions and garlic puree
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Sauté until the onions are soft, about 4 mins
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Deglaze the frying pan with marsala, then reduce the liquid to about two-thirds
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Add the chicken stock and the stock from the mushrooms and bring to the boil, stirring frequently
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Remove the frying pan from the heat and stir in the cream
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Bring to the boil, then reduce the liquid to about one fifth
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Add the wild mushrooms and simmer for a further 5 mins
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Meanwhile, roughly chop the parsley
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Check the consistency (it should be moist enough to bind the mushrooms together but not too watery) and season
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Sprinkle the sauce with parsley and serve immediately on top of individual ciabatta slices