Wild Mushroom Bruschetta

Method

• 1

  Step 1

  Add one clove of garlic and 1 spring of thyme to the rapeseed oil, warm gently to infuse the flavours.
• 2

  Step 2

  Cut the ciabatta in half and cut each half on the bias.
• 3

  Step 3

  Brush the freshly cut sides of ciabatta with the now infused rapeseed oil and season with salt and pepper.
• 4

  Step 4

  Toast both sides on a smoking hot chargrill. If you don’t have a chargrill, a normal salamander will do just fine.
• 5

  Step 5

  Tear the mushrooms into bite-sized pieces whilst the shallots, remaining garlic and picked thyme sweat in the residual rapeseed oil on the stove.
• 6

  Step 6

  Crank up the heat a little before adding the butter and mushrooms. You want the mushrooms to roast to a beautiful golden brown in the foaming butter, control of heat is key here.
• 7

  Step 7

  Season the mushrooms and add a double splash of the balsamic vinegar. Reduce.
• 8

  Step 8

  Add a couple of dessert spoons of crème fraiche and stir.
• 9

  Step 9

  To serve: Drizzle some balsamic glaze onto the plate in whatever fashion you please (don’t be afraid of a classic squiggle!)
• 10

  Step 10

  Add two pieces of the grilled ciabatta and top with a generous spoonful of the mushrooms.
• 11

  Step 11

  Finish with the pea shoots, red amaranth and a drizzle of herb oil.