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BCFA Benefit: Mushroom Bruschetta on Rosemary Polenta Crackers

Hosting tip: A great way to feed a crowd is to serve toppings on tiny crackers and breads!  We turned 5 pounds of mushrooms into a huge amount of bruschetta that probably could have made 800 canapes at the end of the day (we made about 360).  Mincing the bruschetta in the food processor helped the portion sizing.  A perfect bite.

I made a ton of crackers using a small scalloped cookie cutter.  Crackers are actually simple to make – make a dough with flour and water, roll out, and bake!  The nuttiness of minimally processed grain really shines here.

Mushroom Bruschetta
Based on Jamie Oliver’s recipe from “Jamie at Home” 

Makes enough for 80 canapes

    • 11 ounces mixed wild mushrooms, wiped clean
    • 2 garlic cloves ( 1 peeled and finely chopped, the other halved)
    • 2 sprigs fresh thyme, leaves picked
    • 2 sprigs fresh parsley, leaves picked
    • 1 sprig summer savory, leaves plucked (optional)
    • sea salt
    • fresh ground black pepper
    • 1 dried red chilies, crumbled
    • 1 small pat butter
    • 1 lemons
  1. Finely chop mushrooms, garlic, and herbs in a food processor.
  2. Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil.
  3. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
  4. Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
  5. To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
  6. Serve on top of buttered and toasted crostini, or on crackers (great recipe here).  Alternatively, you could simmer the mixture with 1/2 cup white wine, then add 1/2 cup cream; serve this on linguini. 

Local Sources:

Castle Valley Mill – polenta and whole wheat flour
Ely Pork Products – Makefield cheese
Mainly Mushrooms – mushrooms
Fresh herbs from the garden!

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