As simple as this dish looks, this bruschetta mix was a whole weekend’s labour of LOVE! Yes it took me a whole weekend to do!
Let me explain…the mushroom bruschetta mix you are looking at comprises of oyster, swiss brown and shiitake mushrooms. They have all been lightly smoked using hickory chips, dehydrated overnight and re-hydrated prior to cooking.
This isn’t your average bruschetta mix, it’s what I will call heaven on sourdough, if there ever was such a thing!
So why all the effort? Mushrooms are yummy on their own, however I wanted to experiment and take them to the next level. Ever since I was a little girl I remember that mum would slow dry her slippery jacks or saffron’s in the oven overnight, the house would be filled with the most amazing aroma, the drying process would accentuate the flavour of the mushroom giving them a much richer and deeper flavour. Did I just sound like Manu from the Continental Stock commercial???
I know I sound like I am bragging but my efforts paid off! I cannot begin to explain the taste sensation. Smoking the mushrooms gave them that meaty, hearty taste without the meat!
Ohhhh and the tiny drizzle of Walsh’s Homemade Wild Cherry Brandy sauce took it to another dimension, honestly out of this world!
It took a whole weekend to cook but ohhh so worth it!
With love from a self-professed mushroom addict…a.k.a Bella
PS…a huge thank you to the ABC’s The Cook & the Chef for providing inspiration and base ideas for this recipe.
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