I have a love for mushrooms like no other. My family are not so keen though, its cultural beliefs that stop them from consuming these beautiful vegetable rich in flavour and vitamins. Mushrooms generally come in many different shapes and sizes and from flat (portobello) to small button mushroom. I have found that the large flat (portobello) mushrooms have more flavour than young buttons, and chestnut mushrooms tend to have a slightly stronger taste and firmer, meatier texture than ordinary white ones.
Most of the time I buy a variety of different mushrooms which can be used for recipes like this one. There are many cultivated fresh mushrooms available all year. The many different wild mushrooms are also available all year round however, they are at their peak in autumn. Dried mushrooms are available all year round. When I choose cultivated mushrooms, I’m carefully to choose organic ones as others tend to turn limp very quickly and loose their flavour. I avoid any that have broken caps, bruised or wrinkled dry patches or that look limp, slimy or sweaty. I buy loose mushrooms and store them in a paper bag which allow them to stay fresh for longer. Mushrooms in plastic containers or wrapping often sweat which make them slimy and go off quicker.
This is a wonderful little recipe which I made while trying different types of mushroom on toast variations. It has a wonderful mix of flavours and is literally to die for!
Try and let me know what you think. (photos coming soon)
Bruschetta with Sautéed Spiced Mushrooms
Italian bread, sliced
2 tablespoons virgin olive oil, plus extra as needed
1-2 small shallots
3 cloves garlic
1 tablespoon light soy sauce
500g mixed mushrooms (shiitake, portobello, chestnut)
1 handful fresh flat-leaf parsley
1 small handful fresh thyme
½ teaspoon garam masala powder
Salt and ground black pepper to taste
- In a large pan over medium-high heat, heat 2 tablespoons olive oil.
- Once hot, add the chopped shallots and garlic and sauté until fragrant.
- Add the chopped mushrooms, garam masala powder, soy sauce, salt and pepper.
- Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often.
- Add the parsley and thyme, cook for another 5 minutes.
- Toast your bread in a toaster or under the grill.
- Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil if required.