I do have a habit of trying to replicate the food that I have tasted outside and have liked. Months ago I chanced upon a certain mushroom bun in BreadTalk, a bakery chain in Singapore. I loved its meditarranean taste because of the Foccacia bun base and the wild mushrooms, garlic and cheese topping just got me hooked! I was back again at BreadTalk for a few times after. So I attempted to make the same back home thinking 'Come on, how difficult can that be??' Little did I know I would be facing a few challenges thereafter - I couldn't find Foccacia bread that particular week I was attempting to make this, so I had to settle for Gardenia's Meditarranean Panini Bread (See Picture Below). Then I didn't know what 'wild' mushrooms BreadTalk used, so I had to research and finally decided on Cremini mushrooms. No parsley too so I had to settle for chopped cilantro just for the pictures!! [Shhhh......:)]
Despite its challenges, it turned out quite tasty and very much like the original BreadTalk's Foccacia Wild Mushroom Bun. Come to think of it, Ciabatta slices will work as well too. As long the bread base has some herbs in them...
Ingredients ( for 4 slices)
2 Gardenia Meditarranean Panini Bread sliced into 2 each, yielding 4 slices
4 tbsp EVOO
1 bulb of garlic blended with a little water to form a paste
4-5 Cremini mushrooms, washed and sliced
1/2 cup grated mozarella cheese
Parsley leaves for garnishing
Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.