MUSHROOM SOURDOUGH BRUSCHETTAS
Steps:
- Preheat the oven to 200ºC/gas 6.
- Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
- Roast in the oven for 10 minutes, or until juicy.
- Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
- Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
- Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
- Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.
Nutrition Facts : Calories 363 calories, Fat 27.7 g fat, SaturatedFat 13 g saturated fat, Protein 7.3 g protein, Carbohydrate 21.2 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BRUSCHETTA
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.
Provided by Jamie Oliver
Categories Bread Recipes Jamie's Italy Bread Baking
Time 5m
Number Of Ingredients 4
Steps:
- The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
- After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
- The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
- These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
- If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
- Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.
Nutrition Facts : Calories 335 calories, Fat 14 g fat, SaturatedFat 2 g saturated fat, Protein 7.6 g protein, Carbohydrate 49.9 g carbohydrate, Sugar 1.9 g sugar, Sodium 2.0 g salt, Fiber 1.5 g fibre
JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA
Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
- To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
- Now toast your bread.
- Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!
Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3
JAMIE OLIVER'S MUSHROOM BRUSCHETTA
Steps:
- Use a grill pan or flat non-stick pan to brown the bread. Set aside. In a lightly oiled, medium heat pan add a big handful of re-hydrated mushrooms and cook down for about 3 minutes adding oil if needed. Add the garlic and cook an additional 3 minutes. Add the salt, pepper, lemon, chili, thyme, butter and continue cooking for a couple minutes. Add a splash or 2 of water to "cream up" the mixture. Reheat the bread in the same pan as the mushrooms. Pour the mushrooms on top of bread.
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- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add a couple of glugs of extra virgin olive oil
- Depending on the size of your mushrooms, leave any small ones whole but tear, break or slice the larger ones up
TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES
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Servings 6Total Time 10 minsCategory StartersCalories 139 per serving
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
- Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
- Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.
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