“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

King Oyster Bruschetta Prep time: 25 mins Serves: 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. 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. 2 Add the whites of the green onions, garlic, thyme, and saute until they are a light golden brown.
  3. 3 Add the mushrooms, and saute until golden brown. Drizzle in the soy sauce, and continue cooking, stirring for 1 minute.
  4. 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. 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.
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