Donal Skehan

If You Go Down To The Woods Today…

During our forest strolls in Sweden, (yes we take forest strolls now!) we often encountered groups of people carrying baskets full of beautiful Chanterelle mushrooms. A glance of acknowledgement followed by a secretive scurry back in to the woods would be as far as communication would go. Swedes take mushroom hunting extremely seriously and around this time of year, with each new summer rain mushrooms plump up and fill the forest. A good picking spot, once found is hardly ever shared, because the mushrooms will continue to to spring up in the same area.

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Simple Garlic Mushroom Bruschetta

I love quick and tasty snacks like this which are easy to throw together and are packed full of flavour. Garlic is one of my favourite ingredients, and the fact that it has so many healthy properties, is one of the biggest reasons I justify the amount I use when I cook! Getting some decent quality bread makes all the difference for a bruschetta, you want something that has a nice crisp crust and a soft but chewy inside!

Serves 2
200g of mushrooms, thinly sliced
2 garlic cloves, roughly chopped
1 tablespoon of olive oil
2 small ciabatta loaves, sliced in half
A generous pinch of sea salt and ground black pepper

Heat a frying pan over a high heat and add a little olive oil. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms. Fry the mushrooms until they are soft.

While the mushrooms are cooking, drizzle the ciabatta with a little extra olive oil and toast under a hot grill or on a griddle pan, until golden. Place a generous amount of garlic mushrooms on each toast and season with sea salt and ground black pepper.


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