This week on Taste of the West, owner of Swan Valley Gourmet Fungi, David Proudmore joined Michael and Sue on Weekend Breakfast.  Swan Valley Gourmet Fungi is a small business based in the Perth hills.

David shared one of his favourite mushroom recipes.

Mixed Mushroom Bruschetta

150 grams mixed  fresh local  fungi  the more variety the better

2  tablespoon Butter

I knob  crushed garlic

1 sprig fresh thyme

Sour dough bread slices toasted with some  olive oil.

1/3 finely chopped red onion

• Lightly toast 2 slices of sourdough bread in a pan with a drizzle of olive oil and set aside.
• Melt the butter and garlic in the same pan and Saute on high until the garlic starts to turn brown on the edges.
• Tear all the mushrooms in to strips and toss in the pan stir through and coat in the garlic butter for 2 or three minute max
• Add the chopped onion and thyme stir through briefly until the onion is cooked.
• Turn onto the toasted sour dough and top with some crumbled feta
• Can be served for breakfast or as a starter at lunch or dinner .

Download this podcast here