Bruschetta Blog No. 3.

This final bruschetta recipe for the time being was inspired by some crazy shimeji mushrooms I snuffled out this week.

These bruschetta are best served hot, spooning the creamy mushrooms from the pan onto the garlicky toast and straight down the hatch.  Although I wouldn't turn my back on a cold one...

Ingredients - makes 4 lunch sized bruschetta

2 handfuls of mushrooms, the more exotic the better

a small handful of fresh thyme leaves

2 cloves of garlic

Half a lemon

A baguette or ciabatta, slightly stale is perfect

A large knob of butter

2 tbsp pouring cream

Salt and pepper

First admire the crazy shimeji...

Method

1. Melt the butter in a saucepan and add one of the garlic cloves, finely chopped and the mushrooms (chopped if ungainly).  Cook for a couple of minutes.

2. When the mushrooms have started to look half cooked add the thyme and a squeeze of lemon juice and continue to cook for a couple of minutes.

3. Meanwhile, chop the bread into 1.5 cm slices and toast (I put them on a tray under the grill) until golden brown. 

4. Slice the remaining garlic clove in half lengthways and rub the cut side vigorously on one side of each piece of the toast.

5. Remove the mushrooms from the heat, pour in the cream, add the seasoning to taste and stir.

6. Spoon the mushrooms onto the toast and share if you can bear it.

So combine it with the other two bruschetta blogs and you have a veritable feast...

Oh and one last thing, I've been pronouncing these delights bru-sh-etta for years apparently it is in fact brus-k-etta.  Languages really are rather devilish things.