Chef Bloomifield contributed a number of recipes to the Wall Street Journal for its Slow Food Fast series. We were particularly fond of this recipe. It reminds us of old Russian recipes we've seen, both because of the use of dark rye toasts, and because of the crème fraîche, which is, really, just sour cream. All the slavic peoples are great fans of mushrooms, the Northern European forests being rich in boletes, lactarius and russula among other species. I have no doubt that this recipe would make delicious zakouski with some icy vodka! What are zakouski? Why, that's Russian for tapas.
Creamy Mushroom Bruschetta with Arugula Salad
Total Time: 25 minutes
5 tablespoons olive oil, plus extra as needed
1 pound mushrooms (chanterelle, maitake or king trumpet), sliced into ½-inch pieces
2 cloves garlic, peeled and finely chopped (about 1 tablespoon)
1 tablespoon butter
3 tablespoons roughly chopped flat leaf parsley
1/4 cup crème fraîche
2 tablespoons finely sliced chives
4 (¾-inch) slices rye bread
2 teaspoons lemon juice
4 cups arugula leaves
What To Do:
1. Set a large, heavy pan over medium heat. Add 3 tablespoons oil. Once very hot, add mushrooms and a pinch of salt. Sauté them, stirring from time to time, until browned and tender, about 6 minutes. Once mushrooms cook down, traces of their juices should streak the pan. If too dry, deglaze with splashes of water.
2. Stir in garlic, butter and parsley. Cook until garlic is golden, 3-4 minutes. Season to taste with salt. Remove pan from heat. Stir in crème fraîche and chives until evenly distributed.
3. Set another pan over medium-high heat. Once hot, add a slick of oil and lay in bread. Toast both sides until crisp and golden, 1-2 minutes per side.
4. Whisk together 2 tablespoons oil and lemon juice. Place arugula in large bowl and toss to lightly coat with dressing. Season with salt.
5. Spoon mushroom topping over toasts. Serve bruschetta with salad.
For the complete Wall Street Journal article, click here.