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Sunday, 28 October 2012

Mushroom and Prawn Bruschetta

Easy as. I made this taste even more mushroom like by using some porcini oil I made by soaking some porcini mushrooms in some extra virgin olive oil - an inexpensive little trick. I bought my bread from the Dayboro Bakery, they not only make the best pie and peas in the world, they also bake amazing bread - if you get the chance, check them out.

300 gms prawns shelled
Some great bread sliced
4 or 5 big mushrooms sliced
2 cloves garlic sliced
3 tbs extra virgin olive oil
1 handful parsley chopped
Salt and pepper
1 tbs marinated feta

Drizzle some oil over the bread. Heat 2 tbs of the oil to medium high, bung in the garlic and fry until fragrant, throw in the mushroom, some salt and pepper and cook until coloured. Remove and mix through the parsley and feta, set aside. Grill the bread. Heat the remain oil to medium high then flash fry the prawns until tender and just cooked through. Bread, shroom, prawns on top, drink some wine.

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