In all this wet weather mushrooms are thriving. Kristin Carlson met up with Chef Michael Kloeti at his restaurant in Waterbury to learn how to turn this local crop into a tasty and simple summer dish.
Try your own mushroom Bruschetta.
Yield: 4 portions
2 pounds Mushrooms, wild, cleaned and sliced
2 Tablespoons Olive Oil
1 Tablespoon Local Honey
1 Each Lemon juice and zest
1 Each Cloves Garlic, chopped
1 Each Shallot, chopped
1 Tablespoon Herbs, chopped (parsley, thyme, rosemary, tarragon)
Salt and freshly ground black pepper (to taste)
1 Tablespoon Truffle Oil
In a hot pan, pan roast mushrooms in olive oil until golden brown, about 5 minutes.
Add shallots and garlic and cook an additional 30 seconds.
Add all additional ingredients, season to taste with salt and pepper.
Serve at room temperature with sliced baguette toast.
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