Shiitake Bruschetta for #FoodieExtravaganza

This month, for #FoodieExtravaganza, Wendy of A Day in the Life on the Farm is hosting. She picked mushrooms as our theme. Yum I love mushrooms. I had initially hoped to use a variety of wild mushroom, but when it came time to make the dish, I only had shiitake mushrooms at my fingertips.

If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.

Just look at all the wonderful Mushroom recipes being shared today!

Cheesy Mushroom Chicken by Fearlessly Creative Mammas
Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
Crusted Seafood Mushroom Caps by The Freshman Cook
Duxelles by Food Lust People Love
Marinated Mushrooms by Making Miracles
Mushroom and Chorizo Ragu by Cookin' and Craftin'
Mushroom Bread Pudding by A Day in the Life on the Farm
Mushroom Leek Chinese Dumplings by The Joyful Foodie
Mushroom Stroganoff with Herb Spaetzle by Caroline's Cooking
Mushroom Zoodles and Cheese;by Brunch with Joy
Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
Shiitake Bruschetta by Culinary Adventures with Camilla

The key to making this dish is to crisp the mushrooms. Here's How to Crisp Mushrooms.

Ingredients

mushrooms, crisped
bread, thinly sliced (I used a gluten-free baguette for my Love)
savory jam (I used My Smoky Bacon Tomato Jam)
parmesan cheese, thinly sliced
freshly ground salt
freshly ground pepper

Procedure

Lightly toast the bread. Then, assemble: bread, jam, cheese, jam, and mushrooms. That's all there is to it. Sprinkle with salt and pepper just before serving.

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

CarleeSeptember 2, 2015 at 5:24 AM
Bacon-tomato jam, crispy mushrooms and cheese on crusty bread? I'm in for sure! I could probably eat a whole tray!
vinotravels21September 2, 2015 at 5:56 AM
Love mushrooms as well and the variety of options on this recipe list!
CarolineSeptember 2, 2015 at 8:53 AM
Nice and easy but they look great. Yum!
UnknownSeptember 2, 2015 at 10:04 AM
Great idea. So simple and yet unique.
RebekahSeptember 2, 2015 at 11:23 AM
Oh so much yumm... that looks delicious.
A Day in the Life on the FarmSeptember 2, 2015 at 12:08 PM
A wonderful looking bruschetta. I would like a glass of red with it please.
TaraSeptember 2, 2015 at 3:29 PM
Love bruschetta and your toppings sound absolutely delicious. I definitely need to try bacon tomato jam.
TeriSeptember 2, 2015 at 4:28 PM
Your bruschetta sounds wonderful! I love the versatiity of bruschetta, and your bacon tomato jam sounds yummy!
Stacy RushtonSeptember 3, 2015 at 4:26 AM
Crispy mushrooms! Another way to cook the water out of them. I know I'd adore this, Camilla!
elaine @cookinandcraftin.comSeptember 3, 2015 at 5:04 AM
What a Great little appetizer!! Just a perfect combination!
KathleenSeptember 4, 2015 at 9:45 PM
Sounds wonderful. My daughter who is a bruschetta and mushroom lover would gobble this right up!

Culinary Adventures with Camilla

Search This Blog