Mushroom Bruschetta is a modern British recipe for a classic starter of pan-fried ceps (penny buns) with garlic and olives served on toasted ciabatta bread. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Bruschetta.
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Though ceps (penny buns) are used as an example, any well-flavoured edible bolete could be substituted.
Ingredients:
2 garlic cloves
5 tbsp extra-virgin olive oil
300g ceps, coarsely chopped
salt and freshly-ground black pepper, to taste
12 pitted black olives, sliced
1 ciabatta loaf
Method:
Mix the olives and season to taste with a little olive oil, salt and black pepper.
Fry one of the garlic cloves in 4 tbsp of the oil for 1 minute, then add the ceps and cook over high heat for 5 minutes, turning the mushrooms over frequently during this time.
Reduce the heat to low, season to taste with salt and black pepper and continue cooking for about 15 minutes, until the ceps are tender.
Whilst the ceps are cooking slice the ciabatta. Score each slice of bread with the point of a knife on one side and grill (broil) on both sides.
Rub the scored side of the bread with the remaining clove of garlic then brush over the last tablespoon of oil.
Spoon the mushroom mixture over the bread in little mounds, garnish with the olives and serve immediately.
