SURPERFOOD // MUSHROOMS:
“Looking for a new way to cook salmon that is elegant enough for a date night yet simple to execute? This dish is it! I’m also a fan of using any leftover Campari and salmon for the next days lunch in a protein packed salad. “
Recipe by Roger Mooking from Everyday Exotic: The Cookbook
King Oyster Bruschetta
25 mins 4
- 3 tablespoons olive oil
- Bunch green onions, white and green parts separated, and chopped
- 3 cloves garlic, chopped
- 2 teaspoons fresh thyme leaves
- 4 King Oyster (trumpet or oyster) mushrooms, large diced
- 1 tablespoon soy sauce
- 1/2 cup goat cheese
- 1 baguette, cut into 1-inch slices, and lightly toasted
- Kosher salt and freshly ground black pepper
- 1 Preheat the broiler and line a baking sheet with parchment paper. Heat the olive oil in a saute pan over medium-high heat.
- 2 Add the whites of the green onions, garlic, thyme, and saute until they are a light golden brown.
- 3 Add the mushrooms, and saute until golden brown. Drizzle in the soy sauce, and continue cooking, stirring for 1 minute.
- 4 Sprinkle in the chopped green onion tops, season with salt, and pepper, to taste, and remove the pan from the heat. Transfer the mushroom mixture to a bowl, and allow the dish to cool.
- 5 Fold the goat cheese into the mushroom mixture. Arrange the toasted baguette slices on the prepared baking tray, and top with a spoonful of the mushroom mixture. Broil the bruschettas in the preheated oven, until the cheese has softened, approximately 3 minutes.