Wild mushroom and cashel blue bruschetta

By Clodagh McKenna
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A wonderful Thanksgiving addition with blue cheese, sourdough and wild mushrooms.



  • 200 grams wild mushrooms (such as chanterelles, morels, ceps)
  • 2 slices sourdough bread
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, crushed
  • 30 grams salted butter
  • 2 teaspoons of fresh thyme, finely chopped
  • 30 grams rocket
  • 1/2 lemon
  • 60 grams Cashel Blue cheese
  • Sea salt and freshly ground black pepper


  1. Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms and garlic, season with sea salt and freshly ground black pepper. Turn up the heat and cook for three minutes.
  2. Sprinkle the fresh thyme over the mushrooms and continue to cook for a further minute.
  3. Meanwhile toast the sourdough bread. Place the toast on plates and a few rocket leaves on top of each slice. Place the mushrooms on top of the rocket. Then crumble over the Cashel Blue, dividing it evenly between each slice. Finally, drizzle over a little olive oil and a twist of black pepper. Squeeze lemon on top.
  4. Plate bruschetta on wooden board with greenery.


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