An indulgent breakfast or a light lunch. Either way, I love the earthiness of mushrooms. Farmed and wild oyster mushrooms can be found in a good natural food store and are in season all year round. Try this simple and quick brushetta.
Oyster Mushroom Bruschetta
Wholewheat bread sliced (try a seeded one as I think this adds to the flavour)
- 1 tbsp Olive Oil
- 1 clove garlic
- 1 1/2 cup Oyster Mushrooms
- 2 tsp coconut oil
- Pinch Sea Salt
- Pinch Black Pepper
- 2 tsp Thyme
Slightly toast bread. Place on a plate and leave to one side.
Finely slice garlic. Gently heat coconut oil in a large pan. Once warm put the garlic in and sauté. Add mushrooms, salt, pepper and thyme. Sauté ingredients for another 10 minutes until mushrooms are cooked through.
Spoon mushrooms onto toasted bread, drizzle with olive oil. Voila! Serve and enjoy.
Like the idea of foraging? This time of year is also great for foraging for oyster mushrooms. If you like to try wild mushrooms then I would recommend learning how to do so from a professional. A great read is Ceridwen Buckmaster’s Street Food: Urban Foraging & World Food. Also, take a look at Fruits of the Forage.