Guest Post: Marinated Mushroom Bruschetta by shamecake
We’ve got a guest in our kitchen today! We are happy to welcome Fabiola of shamecake. She’s a first time guest sharing a light recipe perfect for spring. With a recipe this good, we’ll have to get her back!
Hi, I’m Fabiola, the awkward personality behind shamecake: a blog dedicated to my baking adventures at home and sometimes at work. I’m addicted to all things sweet, yes…but I can assure you that my taste in the savoury department is trustworthy and dedicated to delicious and mostly health conscious food. I made this take on mushroom bruschetta which can serve as a tasty appetizer or in my case, a tasty lunch when topped with a fried egg and served with some greens.
I don’t think I’d be penalized if I made the following statement here between mushroom friends: People who hate mushrooms need to be banished from this earth.
How can you not adore every aspect of their being? How can you have a goat’s cheese omelette without feeling the overwhelming need to throw mushrooms in there? (If you don’t like goat’s cheese either, we really have little more to discuss other than your um….situation) How can you not want mushrooms in your soup, on your pizza or hanging out on your steak?
I find that cooking and marinating criminis, putting them on a slice of homemade focaccia bread with a thoughtful spread of arugula pesto and a love dusting of Parmesan cheese…makes me a very happy camper.
Marinated Mushroom Bruschetta
(makes enough for about 6 pieces of bruschetta)
1 box crimini mushrooms, sliced
a dab of butter (1-2 tsp… I never count)
2-3 sprigs fresh thyme
1/2 clove garlic, finely grated (I used a microplane)
1 tbsp balsamic vinegar
salt and pepper to taste
Heat a pan on medium-high heat with the dab of butter, then add the mushrooms. Season with salt and pepper and let cook for 2-3 minutes to brown a bit before adding the garlic and thyme. Once the mushrooms are cooked remove from heat and add the balsamic vinegar.
1/3 cup raw almonds
1 clove garlic
3 cups arugula
1/4 cup grated Parmesan cheese
1/4 cup olive oil or enough to bring the mixture together
In a food processor, process the garlic and almonds until smooth. Add in all the arugula at once along with the Parmesan cheese (squish down if necessary) and process while drizzling the olive oil until you have a thick smooth paste.
To assemble bruschetta, slice your bread of choice or use (this recipe) and spread on a layer of pesto. Top with mushrooms, then Parmesan cheese. Bake at 400F until the bread is lightly toasted and the cheese is melted and golden brown.
Seriously. Put an egg on it and make it a meal.