Mixed Oyster Mushrooms bruschetta w/ truffled hollandaise, rockets and hazelnuts.
This comes from one of the top food bloggers from Belfast and beyond. Suzanne and Marc run their amazing jaw dropping and mouth watering Instagram blog, be sure to follow them here.
We were very kindly gifted a box of beautiful mixed oyster mushrooms from a local Belfast business @heartygrowers
We decided to go with a lovely brunch dish to show off these earthy mushrooms- why not try the recipe and see what you think...🤤
You will need:
For the Hollandaise sauce:
250g warm melted butter
1tsp white wine vinegar
1tsp white truffle oil
1 slice sourdough
200g mixed oyster mushrooms
1 small shallot
1 clove garlic
1 sprig thyme
1 sprig rosemary
small bunch rosemary
Hand-full of rocket
1 tbsp crushed hazelnuts
Put the egg yolks, white wine vinegar, pinch of salt into a bowl and whisk for a few minutes..
Put the bowl over a small pan with water in it and bring to a simmer.. Whisk continuously until pale and thick, about 3-5 mins..
Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated. You should have a creamy hollandaise.
Season with a squeeze of lemon juice, pinch of cayenne pepper & the truffle oil.
Then just keep warm until needed.
Slice the shallot and gently cook it for 2-3 mins in the butter.
Add in the mushrooms, garlic, rosemary, thyme, salt and pepper then cook for another 5mins..
Once cooked toast the sourdough bread
Add the hollandaise sauce
Top with the oyster mushrooms
Finish with rocket and hazelnuts