Tag: bruschetta

Wild Trumpet Bruschetta Recipe

Well, there is a bright side to all the rain that we experienced in May and June, and that’s once we finally got a warm day, the mushrooms have begun to sprout! Last year, we didn’t pick but a few stray black trumpets. It’s been so dry for the past two years and trumpets in particular have been scarce. My inventory of trumpet jelly is waning, but now that we we’ve picked one time and harvested over ten pounds, I had a new problem: what to do with all of these trumpets.

While the first thing I did was to make my secret black trumpet jelly, I was not even close to using what we had picked. My mind wandered and then I began trying to find other mushroom recipes, which brings me to bruschetta. I’ve always enjoyed it, and cooking it seemed easy enough. I created this recipe with a little imagination, and I varied it making one batch with creole seasoning for the spicy lovers in my family. It was challenging to add the right spices without losing the flavor of the trumpets, and it definitely needed salt. As with all cooking, season to your taste preference.

This recipe will make approximately 12 half-pint size jars.

7 c. diced/chopped black trumpets
1 softball sized sweet onion, diced very small
2 large Roma tomatoes diced
2 tbs. chopped garlic
1-2 tsp. thyme leaves
1/4-1/2 cup red cooking wine
2-4 tbs parmesan cheese

1/2 tsp citric acid
Course kosher salt
Course black pepper
Creole or Cajun seasoning (optional)

Start by cleaning the mushrooms. Never rinse them. Tear the mushroom in half to make sure that there are no bugs or slugs hidden inside. Using a soft brush (I have a mushroom brush, but a soft paint brush works too), brush any dirt, debris or bugs from the mushrooms.

Once all of the mushrooms are clean, stack them so that you can chop them into fine pieces.

Dice onion and tomatoes into small pieces.

Put onions, garlic, thyme, citric acid, and mushrooms in the pan with a small amount of olive oil. Sautee and sweat out the mushrooms. Once onions are translucent. add a splash of (1/4 c-1/2 c). red cooking wine to deglaze the pan. Add tomatoes and parmesan cheese. Stir using folding method so that ingredients get combined, but not mushy.

Add course pepper and course kosher salt. You can also add some spicier seasoning now if you wish. I used some Creole seasoning– just sprinkling a bit to give it some kick but not overpower the mushroom.

Spoon into half pint jars just at rim. Add a sprinkle of course salt and a drizzle (1/4-1/2 tsp) of olive oil–and another dusting of Creole seasoning. Wipe jar rims, add covers and rings. Boil in water bath for 20 minutes or 15 minutes in pressure cooker. Allow jars to cool and check for seal. Re-wipe lid and jar rim and re-boil any that don’t seal. Label and shelve until you’re ready to eat or gift.

Ways to Serve
Serve warm or cold on baguette bread cut into slices. Spritz olive oil and grill bread. Rub or spread roasted garlic on grilled bread. Top with a sharp cheese of choice, and broil until melted. Top with bruschetta and serve.

OR serve cold on club crackers with soft cream cheese topped with bruschetta.