Even though mushrooms are not technically a plant, they are loaded with health enhancing vitamins and minerals (like iron, vitamin D, folate, and B vitamins) and antioxidants. They have even been shown to give your immune system a boost! And so they do deserve a day of appreciation all to themselves.
In honour of Mushroom day.... Da-da-daaaaaaa!!! I am finally launching my brand new YouTube channel!!
I have put together a great little series of recipe videos (with some help from my video rockstar babe Jenna) to share with you over the next couple of months! We had so much fun making them for you!! So head on over to Youtube and become one of my very first subscribers!
I hope you will share these Fresh Fun Favourites with someone you love.
If mushrooms just aren't your thing you can skip the 'shrooms and give this Strawberry-Cherry-Basil Bruschetta a try.
Fauxmagerie Zengarry Gruyère style cashew cheese
4-6 cloves of roasted garlic
6 cups of mixed mushrooms, chopped (I used button, portobello and shiitake)
1 tsp dried thyme (or 1 Tbsp fresh chopped)
1/8 cup balsamic vinegar
1/2 tsp sea salt
Ground pepper to taste
To roast the garlic: Cut the top off a head of garlic, drizzle with a bit of olive oil, roast in the oven at 425 degrees for 30 minutes until soft and slightly browned.
In a large pan, sauté the mushrooms, roasted garlic, and thyme with a splash of water until the mushrooms are reduced and the water from the mushrooms has been absorbed. Add the balsamic vinegar and salt and cook 2 minutes more. Remove from heat and season to taste with salt and pepper.
Slice the baguette into rounds. Bake in a 400 degrees F oven until the tops are just browning. Remove from the oven. Flip over the baguette slices and spread with Fauxmagerie Zengarry Gruyère cashew cheese. Return to the oven until the edges of the bread are slightly browned.
Top each slice of baguette with a tablespoon of the mushroom mixture. Garnish with minced parsley or drizzle with olive oil if desired.