A ridiculously simple Mixed Mushroom Bruschetta, with a hint of port, is perfect for a little entertaining.
By Martyna Candrick
The mushrooms are a mix of button, flat Swiss and a slight hint of an Asian influence in the enoki. Port, optional but highly recommended, adds an extra layer of flavour and fresh herbs help entertain the taste buds further.
Perfection in every bite.
6 Interesting Facts About Mushrooms
1. Mushrooms and pepper go hand in hand because of their unique savoury flavour called umami, similar in taste to salt.
2. There is no need to wash or peel a regular (champignon) or swiss brown mushroom. Just brush off any residual compost. The only variety that requires some peeling is the Slippery Jack (the skin is peeled off the cap).
3. Raw mushrooms do not freeze well, but once made into a sauce or stew, they can be frozen for up to 6 months.
4. Mushrooms are neither a fruit nor vegetable, they come from the fungus family and are gluten-free.
5. Compounds such as lectins and other unique proteins, glucans and other special carbohydrates found in mushrooms, all have the potential to inhibit cancer formation and growth. They are said to reduce the risk of breast and prostate cancers.
6. By exposing mushrooms to the sun you can increase their vitamin D content? Just like our bodies, mushrooms produce their own vitamin D when exposed to UV light. A serve of 3 small mushrooms can provide our daily recommended intake of the same vitamin without the risks associated with skin-to-sun exposure.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.