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)
extra virgin olive oil
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.