Oyster Mushroom & Arugula Crostone

Crostone, an Italian appetizer consisting of toasted bread topped with savory ingredients, dates back to rustic Tuscan cuisine. This modern twist combines the earthy flavors of oyster mushrooms with peppery arugula, creating a delightful blend of textures and tastes.

Oyster mushrooms are packed with nutrients including B vitamins, potassium, and beta-glucans, which may support immune function.

Arugula, known as "rocket" in some regions, has been consumed since Roman times and is rich in antioxidants and vitamin K. The addition of pumpkin seeds provides a crunchy texture and offers magnesium, zinc, and healthy fats.

Sourdough bread offers improved digestibility, a lower glycemic index, and potential prebiotic benefits due to its fermentation process, which enhances nutrient availability, reduces antinutrients, and may support gut health through the creation of beneficial compounds that feed good bacteria in the digestive system.

Ingredients

- 1 thick slice of sourdough bread

- 60g oyster mushrooms, sliced

- 2 tbsp gluten-free panko breadcrumbs

- 1 tsp mixed fresh herbs (thyme, rosemary, oregano) or use Italian style gluten-free panko breadcrumbs above

- 1/8 tsp red pepper flakes (optional, adjust to taste)

- 1 tbsp olive oil, plus extra for drizzling

- 1/2 cup fresh arugula or microgreens

- 1 tsp pumpkin seeds

- Sea salt (preferably Himalayan pink salt) to taste

- 50g fresh mozzarella, thinly sliced or 50g stracciatella cheese (optional)

Method

1. Mix the gluten-free panko breadcrumbs with Italian seasoning or fresh herbs and red pepper flakes (if using) in a small bowl.

2. Gently coat the sliced oyster mushrooms in the seasoned breadcrumbs.

3. Heat 2 tsp olive oil in a small pan over medium heat. Add the breaded mushrooms and cook for 2-3 minutes on each side until golden and crispy. Set aside.

4. Toast the sourdough bread slice until golden brown.

5. If using, place thin slices of mozzarella on the warm toast (skip this step for vegan version).

6. Top the bread with the crispy oyster mushrooms.

7. In a small bowl, toss the arugula or microgreens with 1 tsp olive oil and a pinch of salt.

8. Place the dressed greens on top of the mushrooms.

9. Sprinkle pumpkin seeds over the greens.

10. If using stracciatella, dollop it on top of the greens (omit for vegan version).

11. Drizzle with a little extra olive oil and sprinkle with sea salt to taste.

12. Serve immediately while the bread is still warm and the mushrooms are crispy.