Wild mushroom bruschetta
There’s something truly magical about mushrooms in the Autumn. Their earthy aroma and savory taste add depth to any dish. We’ve been out in the forest collecting slippery jacks and saffron caps to enjoy in all sorts of different ways. We even cooked up a batch with garlic and thyme on a little fire in the forest. It was so romantic and delicious scooping up all the juices with my freshly baked sourdough.
For a simple supper why not try my Wild Mushroom Bruschetta. Sauté a medley of wild mushrooms ( or any mushrooms from your local market) in butter and garlic until golden brown, then pile them onto toasted sourdough slices spread with creamy goat cheese.
Garnish with fresh thyme and a drizzle of balsamic glaze for a flavour explosion. Delicious!!!!
