Oyster mushroom bruschette
with garlic and peperoncini
Bruschetta ai Funghi
In areas with a warm climate and high levels of humidity, oyster mushrooms known as Funghi pleus sfusi in my Italian supermaket can be harvested all year round. The meaty, mussel shaped fungus grows on rotting trunks of beechwood and elm, and apart from having a delicious earthy flavour of its own, oyster mushrooms have a great capacity for speaking up the flavours of other ingredients like garlic and peperoncini.
I use oyster mushrooms for starters, as sidedishes for meat and in pasta sauce, and they are invariably prepared with garlic and peperoncini. This way they will keep for a couple of days in the fridge, and they can always be transformed into an appetizing new dish, when you are ready for a change.
I go easy on the garlic and peperoncini as the taste intensifies over time, but you can always add more if you want your oyster mushrooms to have more kick.