After a holiday week-end of eating and imbibing excess, a healthy salad along with a simple bruschetta like the one below from Homemade (Kyle Books, 2011) by Clodagh McKenna will do the trick and double as Meatless Monday correct.
Wild mushroom, parmesan, and arugula bruschetta
There are lots of different toppings for a bruschetta, including the traditional tomato and basil or roasted asparagus and feta cheese.
Serves 4
olive oil
14oz mixed wild mushrooms (such as porcini, oyster, chanterelle, and morel)
sea salt and freshly ground black pepper
juice of 1/2 lemon
8 slices of sourdough bread
2oz Parmesan cheese
Place a skillet over medium heat and drizzle in some olive oil. When the oil is hot, add the mushrooms, season with salt and pepper, and squeeze over the lemon juice. Let cook for 3–5 minutes, tossing all the time.
Toast the sourdough bread on both sides and drizzle with a little olive oil.
When the mushrooms are cooked, divide them between the 8 slices of toasted bread.
Place slivers of Parmesan cheese over the mushrooms (I find that my vegetable peeler is the best utensil for this).
(* Recipe from Homemade by Clodagh McKenna– Kyle Books 2011- reprinted by permission of the publisher, all rights reserved. Photo by Alberto Peroli)