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.
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.
Bacon-tomato jam, crispy mushrooms and cheese on crusty bread? I'm in for sure! I could probably eat a whole tray!
ReplyDeleteLove mushrooms as well and the variety of options on this recipe list!
ReplyDeleteNice and easy but they look great. Yum!
ReplyDeleteGreat idea. So simple and yet unique.
ReplyDeleteOh so much yumm... that looks delicious.
ReplyDeleteA wonderful looking bruschetta. I would like a glass of red with it please.
ReplyDeleteLove bruschetta and your toppings sound absolutely delicious. I definitely need to try bacon tomato jam.
ReplyDeleteYour bruschetta sounds wonderful! I love the versatiity of bruschetta, and your bacon tomato jam sounds yummy!
ReplyDeleteCrispy mushrooms! Another way to cook the water out of them. I know I'd adore this, Camilla!
ReplyDeleteWhat a Great little appetizer!! Just a perfect combination!
ReplyDeleteSounds wonderful. My daughter who is a bruschetta and mushroom lover would gobble this right up!
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