Blue Foot

The Blue Foot mushroom, distinguished by its blue stem and golden cap, provides a slightly fruity and earthy flavor. Its unique appearance and delicate taste make it a captivating addition to a variety of dishes. In this recipe, the Blue Foot mushrooms are showcased in a delightful bruschetta.


Blue Foot Mushroom Bruschetta


  • 1 cup Blue Foot mushrooms, cleaned and sliced

  • Baguette or rustic bread, sliced

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves

  • Salt and black pepper to taste

  • Balsamic glaze (optional)

  • Fresh basil leaves for garnish


  1. Preheat the oven to 375°F (190°C).

  2. Place the bread slices on a baking sheet and toast them in the oven until they are golden and crispy. Set aside.

  3. In a skillet, heat the olive oil over medium heat.

  4. Add the minced garlic and sauté for about 30 seconds until fragrant.

  5. Add the sliced Blue Foot mushrooms and fresh thyme leaves. Sauté for about 5-7 minutes until the mushrooms are tender and golden.

  6. Season the mushrooms with salt and black pepper to taste.

  7. Arrange the toasted bread slices on a serving platter.

  8. Top each slice with a generous portion of the sautéed Blue Foot mushrooms.

  9. If desired, drizzle a touch of balsamic glaze over the mushrooms.

  10. Garnish with fresh basil leaves for a burst of color and flavor.


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