Thursday, 16 June 2011

Garlic Bruschetta with Sauteed Shiitake and Button Mushrooms



And just to show you how completely adaptable and versatile the bruschetta from my previous post is, here's one topped with mushrooms sauteed in olive oil and a touch of soy sauce and black pepper. The key to good sauteed mushrooms is not to overcrowd the pan, so they all get a nice sear and browning.

Sauteed Shiitake and Button Mushrooms
Ingredients (for one large bruschetta)
2-3 fresh button mushrooms, sliced
1 shiitake mushroom, soaked till plump, then sliced
1 tsp soy sauce (naturally brewed)
1 tsp Chinese rice wine, shaoxing huadiao (optional, but try it)
black pepper
extra virgin olive oil

Method
1. Over medium high heat, add the button mushrooms to the pan, taking care not to overcrowd the pan so they all get seared and nicely browned.
2. Add the shiitake mushrooms, soy sauce and pepper, and saute a few more mins.
3. Add the rice wine and let it evaporate and infuse the pan with that divine smell.
4. Top over the garlic bruschetta (basically toasted bread, rubbed with raw garlic) with a handful of rocket leaves and a generous drizzle of olive oil.


9 comments:

  1. Great for a quick lunch. Looks very tasty!

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  2. Thanks for visiting me today! The cheesecake recipe I posted says 1/4 cup agave - if you're using sugar, you need twice that amount = 1/2 cup sugar. You can feel free to add a little liquid by not using agave nectar. You might try a couple tablespoons full of lemon juice.
    Have a great day!

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  3. This is like a food I'd eat during my solitary go-to-home-make-lunch-eat-lunch-and-back-to-work lunch. Just eating fresh mushrooms overlooking the sunny clear sky. Nice!

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  4. Thank you so much for your comment on my blog Shu Han. Its always lovely to make new aquaintances.

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  5. Hi Shu Han,
    Thanks for visiting my blog.
    I like both your bruschetta preparations, and using rocket is a great idea--it has such a bright peppery taste. Shiitakes are among my favorite mushrooms and this bruschetta would make me very happy to have for lunch.

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  6. thank you! yup it's the ultimate yummy quick fix lunch/snack ;)

    thanks rita! will be sure to try that out!

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  7. Hello, can i freeze the cooked mushroom? And for how long? Thank you.

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    Replies
    1. You can, for up a few months probably. But it's so quick to make I generally just do it fresh :)

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