East–West bruschetta

East–West bruschetta

By
From
Complete Mushroom Book
Photographer
Alastair Hendy

With great reluctance I accept the idea of ‘fusing’ ingredients from totally alien culinary cultures for the purposes of research. Very often these fusions are made for fashion or food snobbism, without complying to the rules of good taste and flavour. But here the combination of two totally different fungi, one from the East, the other from the West, makes for a light and simple, but sophisticated dish. I used the cheaper summer truffle to limit the cost, but if money is no object then you can use either Périgord or Alba truffles.

Ingredients

Quantity Ingredient
2 summer truffles, about 30 g each
200g enoki mushrooms
4 slices good italian bread, for bruschetta
1 garlic clove
1 lime, juiced
extra virgin olive oil
1 teaspoon parsley, very finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the truffles very well and cut into thin slices, but not too thin. Cut the bases off the stalks of the enoki mushrooms.
  2. Toast the bread until it is brown and crisp on both sides and rub very gently with the garlic. Brush with oil and divide between 4 plates.
  3. In a bowl, mix the lime juice and 2 tablespoons of the olive oil with the parsley and some salt and pepper. Mix well with the mushrooms and divide between the slices of toast. Serve as a salad or first course.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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