The next dish is a modified version of the classic Italian appetizer «mushroom bruschetta» a rustic dish, easy to prepare but rich in flavor. This also is perfect to prepare in the rainy season when the mushrooms are easier to get, in addition to being served with some white wines from the region to a perfect marriage.

Recipe:
Oyster Mushrooms – Pleurotus ostreatus 200 gr
Baguette bread 1 pc
Garlic 20 grams
White onion 60g
Cherry tomato 50g
Chives 10 gr
Salt 3 g
pepper 3 g
Olive Oil 10ml

Process:
For the preparation we will start with finely chopping the garlic, onion and chives, to later cut the oyster mushrooms into not very thick strips. Once you have that prepared, cut the cherry tomatoes in half and reserve.
For the bread, it is recommended to make slices diagonally and with a thickness of approximately 1 centimeter, to increase the contact surface with the preparation and to be able to withstand the topping, once cut, brush with olive oil and toast in the oven at 180° C until reaching a golden color and crunchy texture.

For the topping start with heating a little olive oil and sautéing the garlic with the onions. This point is very important since we must achieve a smooth texture with sweet aromas. Browning onions is a matter of patience.
Once we reach what we are looking for, we will add the oyster mushrooms until they are fully cooked.
The cooking process of mushrooms is fascinating as they absorb the cooking fats almost immediately and then exude them after the heat has evaporated their water, allowing the flavor to intensify.
To finish, add the cherry tomato along with the chives and sauté over high heat for 4 to 5 minutes and season with salt and pepper.
Place the slices of bread and mount the topping carefully.
Serve.

«Simple things always take a lot of time, but they are worth it.»

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