Miso Mushroom Bruschetta



I love mushrooms, obviously for their taste and versatility.


Interestingly though, did you know that mushrooms love the sun? Mushrooms naturally contain Vitamin D but if you expose mushrooms to the sun, Vitamin D levels increase by up to 10 times! So before you eat your mushies, give them a sun bath for 15 minutes.


Mushrooms also contain a rare prebiotic, called chitin which is helpful for feeding the good guys in our gut.


Ingredients:


Wild Mushrooms, 400g (for example Maitake, Shimenji, Oyster, Beech, Chanterelle, Porcini)

Living Pure Extra Virgin Olive Oil

Spring Onion, 1, sliced thinly

Eschalots, 3, diced finely.

Chives, chopped finely, 1 Tablespoon

Garlic, 2 Cloves

Flat leaf parsley, 2 Tablespoons

Dried Chilli Flakes, to taste

Walnuts, small handful

Aged Balsamic Vinegar, 1 Tablespoon

Soy Sauce, 1 Tablespoon

METHOD:

Slice mushrooms into various cuts and sizes. Think halves, quarters, thin strips… This recipe is not the time to perfect knife skills, it is rustic so you are welcome to keep some of the smaller mushrooms whole for different textures and styles. It all contributes to the flavour and mouthfeel.


With a sharp knife, mortar and pestle or coffee grinder, crush the walnuts into smaller fragments. Place in fridge and set aside.


Over medium heat, drizzle Living Pure Extra Virgin Olive Oil into a fry pan.

Add the spring onion and eschalots to the pan. Cook until softened and lightly browned.


Place bread under the grill or in the toaster.


Add the mushrooms to the onions and grate 1 garlic clove. Stir well. Add another drizzle of Living Pure Extra Virgin Olive Oil. Saute until the mushrooms have cooked and softened. Mushrooms cook quickly so after 3-5 minutes the mushrooms should be ready.


Once the bread has toasted to your liking, rub the remaining garlic clove over it for flavour and aroma.

Remove mushrooms from heat once cooked, add Balsamic Vinegar and Soy Sauce. Stir well to unify the flavours.


To serve, place the toasts on a platter then generously top with the mushrooms. For texture, crunch and freshness add walnuts, chives and parsley.



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