We’re saving neither the good plates nor the good recipes for company! In fact, we’re having Pickled Baby Button, Whipped Goat’s Cheese & Asparagus Bruschetta and a glass of MCC on the balcony whether friends come over or not this weekend. Whoop, whoop! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #bruschetta #snacks #goodfood #pickles
Pickled Baby Button, Whipped Goat’s Cheese & Asparagus Bruschetta
Ingredients
250ml white wine vinegar
250ml water
1 tbsp salt
3 tbsp sugar
handful mixed herbs and spices of your choice
250g Baby Button mushrooms
100g chevin style goat’s cheese
100g crème fraîche
toasted baguette slices, for serving
100g asparagus, peeled into ribbons
olive oil
red wine vinegar
salt and pepper
Method
1 In a small pot, combine the white wine vinegar, water, 1 tbsp salt and sugar. Add robust herbs of your choice like thyme, rosemary or oregano, along with a few teaspoons of your preferred spices, like mustard seeds, peppercorns or chilli flakes. Bring the mixture to a simmer.
2 Slice the Baby Buttons in half and place in a large glass jar. Pour over the hot pickling liquid and seal the jar. Make ahead of time so the mushrooms can cool before serving.
3 Whisk the goat’s cheese and crème fraîche together until light and fluffy. Spread over the warm toasted baguette.
4 Dress the asparagus ribbons with a little olive oil, red wine vinegar, salt and pepper. Place a few onto each bruschetta.
5 Remove the Baby Buttons from the jar, drain off the pickling liquid and liberally dress the bruschetta with them. Sprinkle over some salt and chilli flakes and serve.