Monday, 6 April 2015

Wild Mushroom and Goats Cheese Bruscetta on TIger Bread

It's Easter, which means this weekend we're ladened with sweet chocolates, lie in's and indulgent family meals. For me, I like to enjoy this weekend of lazy days and food by starting off with an indulgent brunch that's quick to whip up and will last you till that all important roast mid afternoon. The sharp rich goats cheese goes perfectly with the woody garlicky mushrooms and on top of tiger bread you can't go wrong and gives you a small mouthful of Easter heaven. I love the difference in textures and flavours you get from wild mushrooms but if they're not available chestnut mushrooms provide a good hearty alternative.


Serves 4

300g Mixed Wild Mushrooms or Chestnut Mushrooms 
5 Cloves Garlic 
Soft Goats Cheese (as much or as little as you like)
Dried Thyme
1 Tablespoon Butter
100ml Vegetable Stock 
1 Tiger Loaf 

1. Begin by slicing garlic thinly and put in a large frying pan with the butter, slowly allow this to fry off until softened and fragrant. 

2. Mean while begin shredding your mushrooms, you could shop them but I find it just as easy to tear them into rough little pieces. 

3. Add the mushrooms and 1 teaspoon of dried thyme in with the garlic and butter and allow to fry off and brown a little. Now add the stock and reduce a little to soak up all the flavours. 

4. Toast large thick slices of tiger bread and spoon the mushrooms on top, then crumble goats cheese on top, as much or as little as your wish. Enjoy with a large cup of tea or coffee!

Happy Easter! Breakfast at Julie's x