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Sunday, 14 August 2011

Bay Bug and Tarragon Mushroom Bruschetta

Morton Bay Bugs are brilliant and when the price to size is considered (about $5 - $8 each), they aren't really all that expensive. They are also known as Balmain Bugs, or just Bay Bugs. Anyways, follow that hyperlink and you'll get a better idea about them. This required only a small amount of prep, shell the bugs etc, slicing some garlic, toasting some stuff, cooking and building. Easy as. I used 2 bugs and it was enough for 4 pieces of bruschetta.

2 bugs shelled and washed
1 clove garlic thinly sliced
5 mushrooms sliced thickly
1 tbs butter
Olive oil
Porcini salt
2 tsp fresh tarragon leaves
4 pieces of bruschetta bread
Triple cream brie (optional)
Extra virgin olive oil

Heat some olive oil in a frying pan to medium high. Slice the Morton Bay bugs into medallions. Place the mushrooms in, in a single layer and shallow fry until there is colour, turn and cook until there is colour on the second side. Sprinkle in some porcini salt, toss and then remove the mushrooms. Bung the garlic into the pan and fry for about 30 seconds then add in the bug medallions and tarragon. Toss the meat, tarragon and garlic for a minute or so, add pepper then remove to a clean plate. Drizzle olive oil on the bruschetta bread and toast under a grill. Build the bruschetta. If using, begin with the brie then top with mushroom slices followed by the bug meat. Drizzle a little extra virgin olive oil, a squeeze of lemon and eat. Good with wine. Really good with wine.

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