Wild Mushroom Bruschetta
I hope you are having a really good time. I am back with another easy
recipe for you. Now we are in the mushroom season and to cook with
fresh wild mushrooms is always a joy! In my previous jobs, as much as I
have enjoyed cooking wild mushrooms, our customers have enjoyed
I hope you will enjoy it too!
150g wild mushrooms
1 clove of garlic
4 large spoons of white wine
4g red chili pepper (prefer fresh)
25g of fresh thyme
1 spoon of coconut oil
1 tbsp of truffle oil
1 large spoon of pressed coconut butter
Any home made bread (gluten free)
salt and pepper
First clean the mushrooms. Peel and crush the clove of garlic, chop the
chili and thyme. Put the coconut oil into the pan and once the oil is hot,
put the garlic, chili pepper in and mix together for about 2 minutes, then
add the mushrooms with thyme and shake in the pan until nice and
golden. Pour in the white wine and butter and reduce this sauce into a
While the mushrooms are cooking, grill or toast your bread.
To enjoy this dish to the full, spread the mushroom mix on your toast and
sprinkle with truffle oil!!