Chef Michael Kloeti cooks mushroom bruschetta - WCAX.COM Local Vermont News, Weather and Sports-

Chef Michael Kloeti cooks mushroom bruschetta

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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.

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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