Look what I picked up on Thursday! Woot Woot. I love Mushrooms so when my local CSA offered a mushroom share, I didn’t hesitate. I couldn’t wait to peak inside my first little box!
We were also very lucky to receive great tips on how to clean and store these little buggers, but I thought, clean yes but store…….NO WAY! I immediately printed off the recipe included with our first share. After all….mushrooms, chèvre, and sourdough bread are three of my favorites. Yum☺️ I was excited to dive right in and start cooking….the heck with storing them.
As usual, I modified their recipe using Garlic Scapes and a few more herbs. I also used my coconut ghee instead of olive oil or plain butter. Coconut Ghee is a simple a blend of coconut oil and clarified butter. My brand of preference is Green Pasture Blue Breeze.
Once your oil is hot, add your cleaned and sliced mushrooms caps. Give the pan a shake to coat all the mushrooms in the oil. Cook for about a minute or so.
Add the chopped garlic scapes or crushed garlic and fresh herbs and stir again. Add a pinch of salt and pepper and the red pepper flakes and sauté gently for a few minutes.
Once the mushrooms start to turn a golden color, about 3 or 4 minutes, add more butter or coconut ghee and the juice of half a lemon..not too much….a small lemon. Toss again. I bet they are starting to look beautiful and simply irresistible like this….
To finish this off and make it even more creamy, add a spoonful of water, half and half, or cream into the pan. Simmer for a bit longer until your sauce clings to your mushrooms.
In the mean time, toast a big slice of sour dough bread, rub it with a garlic clove that has but cut in two. While warm, smear it with generous dab of chèvre. I was lucky to score some truffled chèvre at our local super market. Seriously…a taste of heaven. You’ll have to imagine all those delicate mushrooms piled high on a couple pieces of this bread because I was soooooooo excited to eat this I forgot to take a final picture. However, it was Absolutely DELICIOUS, so I know I’ll be making this again and again. Possibly in two weeks with Mushroom Share Number Two!
MUSHROOM BRUSCHETTA WITH CHEVRE
Serves 4 as appetizer or one as a meal
INGREDIENTS:
- 10-12 ounces wild mushrooms
- Coconute Ghee or Olive Oil
- 2 garlic cloves – 1 peeled and finely chopped, the other halved
- 2 sprigs fresh thyme, leaves picked
- 2 sprigs fresh parsley, leaves picked
- 1 sprig summer savory, leaves plucked – optional I used Basil and Oregano
- sea salt
- fresh ground black pepper
- 1 dried red chili, crumbled
- 1 small pat butter
- 1 lemon
- 3 oz. herbed chevre
- 4 small slices bread such as sourdough or two piled high!
INSTRUCTIONS:
- Trim stems from mushrooms and save for soup stock. Chop mushroom caps. Put a large
heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add
about 1-2 tbsp. olive oil. When hot, add all mushrooms to the pan and give it a shake to
toss the mushrooms in the oil. - Add the chopped garlic and fresh herbs and stir again. Add a pinch of salt and pepper and
the crumbled chili, add to the pan and sauté 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. - Toast the bread and rub toast with the cut side of the remaining clove of garlic. Place each
slice on a serving plate, top with a healthy dab of chevre and pile the mushrooms and pan
juices on top.
Adapted from Jamie Oliver’s “Jamie at Home”
Mushroom Share week Two……told you it looks delicious. GO ahead and make this now!
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