{"id":452,"date":"2016-09-30T19:30:13","date_gmt":"2016-09-30T19:30:13","guid":{"rendered":"https:\/\/greenrabbitkitchen.com\/?p=452"},"modified":"2017-02-28T10:17:51","modified_gmt":"2017-02-28T10:17:51","slug":"wild-mushroom-bruschetta","status":"publish","type":"post","link":"https:\/\/greenrabbitkitchen.com\/?p=452","title":{"rendered":"Wild Mushroom Bruschetta"},"content":{"rendered":"

Hi, Guys!!<\/p>\n

I hope you are having a really good time. I am back with another easy<\/p>\n

recipe for you. Now we are in the mushroom season and to cook with<\/p>\n

fresh wild mushrooms is always a joy! In my previous jobs, as much as I<\/p>\n

have enjoyed cooking wild mushrooms, our customers have enjoyed<\/p>\n

eating them!<\/p>\n

I hope you will enjoy it too!<\/p>\n

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 <\/p>\n

Recipe:<\/strong><\/p>\n

150g wild mushrooms<\/p>\n

1 clove of garlic<\/p>\n

4 large spoons of white wine<\/p>\n

4g red chili pepper (prefer fresh)<\/p>\n

25g of fresh thyme<\/p>\n

1 spoon of coconut oil<\/p>\n

1 tbsp of truffle oil<\/p>\n

1 large spoon of pressed coconut butter<\/p>\n

Any home made bread (gluten free)<\/p>\n

salt and pepper<\/p>\n

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 <\/p>\n

First clean the mushrooms. Peel and crush the clove of garlic, chop the<\/p>\n

chili and thyme. Put the coconut oil into the pan and once the oil is hot,<\/p>\n

put the garlic, chili pepper in and mix together for about 2 minutes, then<\/p>\n

add the mushrooms with thyme and shake in the pan until nice and<\/p>\n

golden. Pour in the white wine and butter and reduce this sauce into a<\/p>\n

smooth consistence.<\/p>\n

While the mushrooms are cooking, grill or toast your bread.<\/p>\n

To enjoy this dish to the full, spread the mushroom mix on your toast and<\/p>\n

sprinkle with truffle oil!!<\/p>\n

Yummy!!<\/p>\n

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