I am on a roll. After zero blogs for one month, I am now on Day 3!
Mushrooms are a humble vegetable. You wouldn’t know it based on its looks (it’s fungus…), but when you cook it right, it becomes this deep, rich, and sometimes beefy flavour. The aroma, especially when cooked with a bit of butter, is to die for. Why do you think they have portobello burgers!
Personally, portobello mushrooms are my favourite. They are so delicate and pretty with each filament on the interior. The flavour is also much richer than a plain, white button mushroom.
Tri-Mushroom Bruschetta (Homemade 55 Essex recipe!)
6 portobello mushrooms
1 cup white button mushrooms
1 cup oyster mushrooms
1 tbsp olive oil
1 tbsp butter
1 tsp worcestershire sauce
salt and pepper to taste
cilantro
1/4 cup asiago cheese, grated
1 french baguette
1. Gently rinse all mushrooms. Slice into small bite size pieces.
Note. When slicing the portobello mushrooms, remove the stem because it’s too rubbery. Also, if you want to keep the integrity of the shape of the portobello, try slicing it lengthwise very thinly rather than in chunks.
2. In a large saucepan, heat olive oil and butter over medium-high heat. Add in all mushrooms. Cook until juices are released and turn down the heat.
3. Season with salt, pepper, worcestershire sauce. And turn off and remove from heat.
Note. Wait to salt the mushrooms AFTER it is cooked because salting too early will not draw out the juices.
4. Preheat oven to broil.
5. Grate asiago cheese and set aside.
6. Slice baguette into 1” inch slices onto a baking sheet. Spread with olive oil.
7. Top each baguette with mushrooms and cheese.
8. Bake in oven only until brown. Watch carefully!! It’ll only take about 2-3 minutes. Garnish with cilantro
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