|1 cup||olive oil — plus 2 tbsp extra, divided|
|2 1/2 tsp||salt — divided|
|250 g||Denny Brown Mushrooms — roughly sliced|
|250 g||Denny Portabellini Mushrooms — roughly sliced|
|100 g||Denny Exotic Mushroom Mix — optional, can be substituted with Denny Brown Mushrooms or any mushroom of choice|
|2||shallots — finely chopped|
|2||garlic cloves — finely chopped|
|2 tbsp||fresh thyme|
|1 tsp||dried red chilli flakes|
|1/2 cup||sherry vinegar|
|sourdough loaf — cut into thick slices|
|olive oil — for drizzling|
|2||garlic cloves — peeled, left whole|
|250 g||ricotta cheese|
|microherbs — to garnish, optional|
Heat 2 tbsp olive oil in a skillet.
Add the mixed mushrooms and ½ tsp salt, cook until mushrooms start to release their liquid, about 4 minutes. Stirring occasionally, until the mushrooms are tender and slightly browned (4 to 6 minutes).
Remove the mushrooms from the pan. Allow the skillet to cool lightly and wipe off any excess oil.
Add the shallots, sherry vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup oil, and remaining 2 teaspoons salt to the slightly cooled skillet.
Cook over low heat, stirring occasionally, until mixture is just warm, 3 to 5 minutes.
Place the mushrooms in a clean jar or airtight container, top with the vinegar mixture, and leave to infuse for at least 15 minutes to 8 hours.
To prepare the bruschetta
Slice the baguette, drizzle with olive oil and grill until crisp and lightly golden.
Once they come off the grill, rub each baguette slice with the raw garlic clove.
Top with ricotta (if using) and the prepared marinated mushrooms and enjoy.
You can use raw mushrooms for this recipe instead of sautéing them, cooking the mushrooms adds extra flavour and speeds up the marinating process. You will need to make sure to leave the mushrooms to marinate for at least 24 hours if you prefer to use raw mushrooms.
The marinated mushrooms will keep for up to a week in the fridge. Add to salads or enjoy straight out the jar on a cheeseboard.
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