I adore mushrooms. I love everything about them. But my favorite thing about them is that you really don’t need to do much to make them good. Simplicity wins out every time with mushrooms.
For instance, one of my absolute favorite ways to enjoy mushrooms is to slice some crimini mushrooms thinly. Very thinly. Sprinkle them with salt and pepper, freshly grated parmesan cheese and drizzle them with olive oil and voila. You have an absolutely amazing savory mushroom salad.
This love of mushrooms is why I immediately jumped on board when the nice folks at Whole Foods offered to send me a gift card to get my hands on some of the fresh mushrooms they are showcasing this holiday season.Walking in a seeing their display of mushrooms is enough to make the mushroom lover in us all buckle at the knees.
For this recipe, I decided again to keep things simple. I use crimini mushrooms (my all time favorite) and meaty, savory shiitake mushrooms. I simply sauteed them together with butter, olive oil, salt, pepper and parsley then piled it all on toasted bread that I rubbed with a little garlic.
It is rustic mushroom perfection friends.
What is your favorite way to eat mushrooms? Tell me in the comments below and the nice folks at Whole Foods will send one lucky person a $75 e-gift card to help you celebrate mushroom season. Pretty fun huh?!
US residents only.
One entry per person.
Giveaway ends December 2, 2013 at 11:59pm PST.
Winner will be chosen at random. If winner does not respond within 48 hours a new winner will be chosen.
Disclaimer: I was provided a gift card to purchase the mushrooms and Whole Foods will be supplying the gift card to the winner. As always, all opinions are my own.
Sauteed Mushroom BruschettaPrint Recipe
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, thinly sliced
- 3 cloves garlic, minced plus 1 whole for rubbing bread
- 5 ounces crimini mushrooms, sliced
- 5 ounces shiitake mushrooms, stems removed sliced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 5 slices como bread, cut in half
Heat olive oil and butter in a skillet over medium heat until butter melts. Add in shallots and minced garlic and cook just until shallots soften and garlic is fragrant, about 30 seconds. Add in mushrooms. Turn heat to medium-low and cook mushrooms until browned lightly, stirring occasionally, about 15 minutes.
Add in chopped parsley and salt and pepper. Mix well.Turn heat to low while you toast the bread.
Heat your oven broiler. Place bread slices on a baking sheet and broil 2 minutes or until golden. Use remaining whole clove of garlic and rub on each slice of bread. Top with mushroom mixture. Serve immediately.