Wild Mushroom and Ale Bruschetta

25 Oct

Whilst I was waltzing around the supermarket in a bit of a stressed out blur today (I find shopping in unfamiliar supermarkets incredibly stressful, ESPECIALLY during rush hour time! urrrgh!) I bumped into a friend who was also in a bit of a tiz as he only had an hour or so to cook up a dinner for at least six people. He was asking for ideas for simple starters, which got me thinking back on some of my favourite simple starters. PD has made a delicious mushroom and ale bruschetta on a couple of occasions for dinner parties over the last year or so, and it really is a yummy starter which is a bit different, and always seems to go down well. My only tip is to make sure that the sauce has begun to thicken before you serve it – the last time we made it it was a little too thin, and although still delicious it wasn’t quite as perfect as it had been the previous time!

Recipe (from BBC Good Food)

  • 200g wild (foraged) mushrooms such as blewitts, chanterelles, chicken-of-the-woods, ceps, morels etc. We used one of the nice mixed wild mushroom packs from the supermarkets.
  • 1-2 slices seeded sourdough bread per person
  • 2 tbsp good-quality olive oil, plus extra to drizzle
  • 2 cloves garlic
  • 30g/1oz unsalted butter
  • 150ml/5fl oz bitter ale
  • sea salt and freshly ground black pepper
  • 3 sprigs fresh flatleaf parsley, roughly chopped
  1. Clean any dirt from the mushrooms and break them up into rough pieces. Some mushrooms may need to be cooked a little longer, such as blushers, so keep them separate and throw them into the pan a few seconds before the others.
  2. Toast the bread, and keep warm while you cook the mushrooms.
  3. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it’s a nice nutty brown.
  4. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley.
  5. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve immediately with a twist of black pepper.
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One Response to “Wild Mushroom and Ale Bruschetta”

  1. sybaritica October 25, 2012 at 10:22 pm #

    Great recipe. We have had some nice mixed mushroom packs in one of our stores up here recently, but I don’t recognize ‘blewitts’. Do they have another name?

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