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Wild Mushroom Bruschetta



  • 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.


14 Total
  • 1 Country Range Ciabatta
  • 50 ml Country Range Rapeseed Oil
  • 2 tbsp Country Range Créme Fraiche Light
  • Country Range Balsamic Vinegar, to taste
  • 1 echalion shallot, finely diced
  • 3 cloves garlic, crushed
  • 2 sprigs thyme
  • 200 g shitake mushrooms
  • 200 g oyster mushrooms
  • 50 g unsalted butter
  • To dress the plate: Country Range Balsamic Glaze
  • Red amaranth
  • Pea shoots (bathed in iced water, to keep them in peak condition)
  • Herb oil (any fine herbs of your choice, blended with Country Range rapeseed oil, a great way to use up aging herbs)

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