If you are looking for a delicious starter, then definitely try this SAMFA Braai Bruschetta.
8 slices bread of choice (ciabatta & sourdough work well)2 shallots, finely sliced2 cloves garlic, minced250g baby button mushrooms, sliced in half
250g portabellini mushrooms, sliced1 cup / 125g Gruyere cheese, gratedOlive oilSalt and pepper, to tasteFresh parsley, for serving
Preheat the braai. Brush the slices of bread with a little olive oil and toast on the braai until golden brown on bothsides. Set aside.Ina cast iron pan directly on the braai heat a drizzle of olive oil. Add the shallots and cook untiltender and starting to caramelise. Add the garlic and cook for a minute. Add the sliced mushrooms and cook stirring occasionally, until browned all over.Season the mushrooms with salt and pepper and remove from the heat. Place the toasted bread onto a baking tray.Spoon the mushroom mixture onto each slice and sprinkle with cheese. Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted. Transfer to a platter, sprinkle with fresh parsley and serve.
For and on behalf of The South African Mushroom Farmers’ Association