Bruschetta No. 17

June 2, 2009

Wild Mushroom and Raw Milk Cheese Bruschetta

You can make this bruschetta with any number of wild mushrooms, David. My personal favorite for this dish would be Morels, but you could use Maitake, Black Trumpet, Saffron Milk-Cap or even the recession busting Yellow Oyster all to a similar erotic effect.

Standing in the middle of the sidewalk on 5th Avenue, you should gmail group chat 6 lovelies from your iPhone to recruit your harem. Make wild tapping, zooming and other finger motions while you block the flow of traffic. You’ll meet at least 3 more iPhone carrying princesses.

Bruschetta of Wild Mushroom and Raw Milk Tomme
Amuse Bouche for a Harem of 6 to 9

1/4 cup of mushroom stock
1 pound of wild mushrooms, brushed, trimmed and sliced
1 bunch of ramps trimmed and coursely chopped if you’re whipping this up during the Spring season in the Northeast or 1 goodly sized leek chopped fine if you’re in the South of France later in the Summer
3 Tbs high quality butter
1/4 cup white Bordeaux
1/4 cup fresh thyme leaves
Sea salt
Several crispy stiratos, baguettes or ciabattas
1/2 lb raw milk tomme
I like to use Cato Corner‘s French Tomme, a Tomme de Savoie or the ever so coveted Tomme de Crayeuse

Add the mushroom and ramp trimmings to your pot-au-feu. Melt the butter on low heat and saute the ramps for 3 minutes. Add the mushrooms and saute for 2 minutes more. Add the wine, the stock, salt, a few rosemary leaves trimmed from your local church gardens and simmer for 5 minutes, reducing the liquid by half. Stir in the thyme leaves, taste and adjust for salt.

Add a schmear of your favorite tomme to the toasted bread. Top with a tablespoon of the mushroom mixture and feed your harem. Serve with a porron of Saint-Émilion. Gloat.