Savory Medicinal Mushroom Bruschetta


I've been getting a weekly Bread delivery from Front Porch Baking Co. and a Mushroom CSA from Unkle Fungus, so this simple, yet hearty dish has been my go-to dinner of choice! It would also make a great appetizer to share with friends! 

Medicinal Mushrooms have a huge range of benefits, from the adaptogenic capabilities of Cordyceps to the anti-inflammatory effects of beta-glucans found in Oyster Mushrooms. They can also provide a rich source of plant-based Iron and B Vitamins!


2 cups chopped mushrooms, I like using Shiitake, Oyster and a little Portobello

1-2 tbsp Cordyceps Ghee (can substitute vegan butter or avocado oil)

1 tsp fresh Thyme Leaves

1 tsp fresh Rosemary, chopped

3 cloves garlic

Salt and Pepper to taste

Fresh Bread Slices


Turn oven on 350.

Heat a cast iron skillet to medium and add chopped mushrooms, dry sautéing for a minute or 2 to cook off excess water. Now add Ghee, garlic and herbs. Continue cooking until mushrooms begin to brown and get slightly crispy on the edges.

Add mushroom mixture to sliced bread, place on a baking sheet, and toast in the oven for 7-10 minutes.