Mike’s Yummy Bruschetta

By Bernie Bell

As one of the day-brightening things in Week 38 …. https://theorkneynews.scot/2021/09/25/week-thirty-eight-one-day-at-a-time/, I wrote of our having Mushroom Bruschetta for lunch, and then thought I’d write up the recipe for TON. 

As mentioned in ‘One Day At A time’ – we ate the evidence, so the pic. is of the ingredients….

1)      Chop a good quantity of mushrooms – about 6oz should be OK for two people – or for one Greedy Gulpen.  Chestnut mushrooms are ideal.

2)       Fry mushrooms in a splash of Olive oil.  When the oil has been absorbed, add a knob of butter or marge.

3)      When the mushrooms are softened, add chopped parsley and a finely chopped clove of garlic ( more if you likes garlic).

4)      Fry for a minute or two ( mind not to burn the garlic), then add a splash of dark soy sauce and a slug of balsamic vinegar ( be brave!).

5)      Reduce the excess liquid from the vinegar, then season with black pepper and serve on thick, toasted slices of a nice crusty bread – with or without butter/marge, according to taste.  Tiger bread from the Co-op works well with this.

6)      ENJOY!

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