Name: WATCH: How to make marinated mixed mushroom bruschetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 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 tsp sugar; 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

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Ingredients (16)

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 tsp	sugar
2 tbsp	fresh thyme
1 tsp	dried red chilli flakes
1/2 cup	sherry vinegar

To serve

	sourdough loaf — cut into thick slices
	olive oil — for drizzling
2	garlic cloves — peeled, left whole
250 g	ricotta cheese
	microherbs — to garnish, optional

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Method:

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.

Notes

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.