Oyster Mushroom Bruschetta with Kale Pesto and Goat Cheese Cream
Gibbet Hill Grill purchases its oyster mushrooms from Fat Moon Farm in Westford. This recipe combines their mushrooms with Gibbet Hill Farm’s own kale and local goat cheese from Westfield Farm. It is eaten as an appetizer but could also be tossed with pasta or served in a sandwich.
Start to finish: 1 hour, longer depending on experience
Marinated Oyster Mushrooms
– 2 cups of oyster mushrooms, cleaned and with dirt end of stem removed
– 1/4 cup extra-virgin olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1 tablespoon of minced shallots, roughly 1 medium size shallot
– 1 teaspoon minced garlic, roughly 3 cloves
– 1 tablespoon chopped thyme
– 1/2 cup sherry wine
– 1 tablespoon butter
– 1 tablespoon of sherry vinegar
– 2 tablespoon finely chopped parsley
– 2 tablespoon finely shaved chives
Make sure oyster mushrooms are clean and free of dirt. Clean with a damp towel if oysters are not very dirty. If they are, soak briefly in water for 3 minutes, pull out of water and dry on paper towels. Repeat this process until water is clear.
1. In large sauté pan, heat oil to medium heat. Add mushrooms, salt and pepper, and sauté over medium heat until oysters begin to brown.
2. Add garlic, thyme and shallots and cook for another minute until onions and garlic are translucent.
3. Remove pan from heat and add sherry wine.
4. Return pan to heat. Be careful: sherry will flame up if using a gas burner.
5. Reduce sherry wine until little is left in pan and turn off heat.
6. Add butter, parsley, chives and vinegar. Stir.
7. Remove from pan and cool mushroom mix.
– 4 cups cleaned kale leaves (roughly 1/2 pound of kale with stems removed)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 3 cloves garlic
– 1 tablespoon toasted pine nuts (optional)
– 1/2 cup finely grated parmesan
– 1/2 cup extra-virgin olive oil
1. Bring a medium size pot of salted water to boil (about 1 teaspoon salt for 1 gallon water).
2. Fill a medium bowl halfway with half water and half ice.
3. Remove stems from kale and rinse under cold running water.
4. Once water in pot is boiling, add kale and cook until leaves are wilted, about 30 seconds.
5. Remove kale and plunge into bowl of ice water.
6. Keep kale in water until completely cold.
7. Squeeze out water and dry kale on paper towel.
8. In food processor, add garlic, salt and pepper and mince.
9. Add pine nuts, if desired, and mince.
10. Add kale and mince until fine.
11. Add parmesan cheese and finely mince.
12. Add olive oil and run machine until pesto is smooth.
Goat Cheese Cream
– 4 ounce Westfield Farm Capri goat cheese, or equivalent such as chèvre
– 1/2 cup heavy cream, preferably Stillman Dairy Farm
– Pinch of salt and pinch of black pepper
1. Combine ingredients and whisk lightly until smooth.
1. Slice baguette diagonally into 1/4 inch slices and brush with olive oil. Either toast in oven at 300 degrees for 10 minutes until lightly toasted or grill on both sides until lightly charred.
2. Spread 1 teaspoon goat cheese on each baguette, then add 1 piece of marinated mushroom and top with 1/4 teaspoon of kale pesto. Best served at room temperature.
Would you like to hunt your own mushrooms? Doug Sparks teaches you how, plus more great recipes from Fuse Bistro and The Bancroft, inside the September / October 2016 issue of Merrimack Valley Magazine. Click here to buy the issue.
Photos by Kevin Harkins.