Portobello mushroom bruschetta is serious comfort food, which is what I need today. Last night I kicked my iPhone into a glass of water, I barely slept a wink trying to work out what I was going to do about it whilst staring rather pathetically at it lying in a tupperware box of rice. By some sort of miracle it seems ok today (touch wood), so I am a mixture of relieved and absolutely exhausted!
Last night reminded me of just how addicted to technology I have become, and after reading a couple of posts about taking time to ‘unplug’ (here and here) I am going to jump on the bandwagon.
Anyway that is completely off the topic I wanted to share with you today, which was a few photos from ‘The Goods Shed’ which is my local haven for all things… local. A decade ago the old train shed was converted into a market packed with artisan bakers and fresh produce, it’s impossible not to come away laden with food and completely inspired (or obsessed – I’m still dreaming about those doughnuts!).
Bruschetta is the perfect way to use up a glut of fresh vegetables. The Italian antipasti consists of a slice of grilled bread, rubbed with a raw garlic clove, sprinkled with olive oil and seasoned with salt and pepper. Most commonly seen in the UK topped with torn basil and chopped tomato, you can actually top the toasted bread with anything that takes your fancy.
Peppery mushrooms are one of my favourite indulgences, fried in butter and coated in cream these aren’t one of the healthiest choices but as a treat at the end of a bad day it fits the bill perfectly.
Portobello Mushroom Bruschetta
2 thick slices of fresh bread to toast
2 garlic cloves
knob of butter
2 portobello mushrooms
a couple of sprigs fresh thyme
½ cup thick cream
salt and pepper to taste
Slice the mushrooms and fry them in butter until brown (make sure not to overcrowd them).
Chop one garlic clove and add to the frying pan with the thyme leaves.
Cook on a low heat for a couple of minutes to cook the garlic.
Add the cream and salt and pepper to taste and heat until the cream is hot.
Whilst cooking the mushrooms toast the bread on a griddle pan until golden.
Rub each slice with a clove of garlic and then sprinkle with a little olive oil.
Put each slice of a bread on a plate and then spoon the creamy mushrooms over the top.