Recipes & Serving Tips

Greg’s Mushroom Bruschetta

6 medium slices of good day old sourdough bread (day-old bread is actually preferred for this recipe).

  • 1 / 4 cup unsalted butter
  • 12 sage leaves, stemmed
  • 1 large shallot, minced
  • 1 / 2 cup toasted hazelnuts, hulled and chopped
  • 8 oz fresh spinach, chopped
  • 1# mixture of the best mushrooms you can find, brushed clean and coarsely chopped.
  • Salt and pepper to taste
  • 1 and 1 / 4 cup grated Gruyere cheese

Preheat oven to 425 degrees. Melt butter and a good pinch of salt in a large skillet over medium heat. Carefully fry sage leaves until they begin to darken. Remove with a slotted spoon and place on paper towels, being careful not to break them. Add shallot to pan and sauté over medium heat until soft. Increase heat to medium high and add coarsely chopped mushrooms. Sautee until all liquid given off by the mushrooms is evaporated and mushrooms begin to brown. Add chopped toasted hazelnuts and chopped spinach. Sautee until spinach is wilted. Taste and adjust seasoning. Remove from heat and allow the mixture to cool until it can be handled. Toss with grated Gruyere.

Lightly toast day old pieces of sourdough bread. Spread each slice with a thick layer of the mushroom mixture. Bake at 425 degrees for 5 to 8 minutes, or until hot and bubbly.
Garnish with fried sage leaves and serve immediately.

The mushroom mixture can be made up to a day ahead of time if needed. Simply spread the mixture onto a plate or cookie sheet after removing from the heat and immediately place it into the refrigerator. Cover it tightly as soon as it is cool enough. Toss with cheese when you are ready to assemble.

 

Mixed Berry Scones RecipeBreadworks Mixed Berry Scones

Makes 6 - 3 inch round scones

  • 2 cups Organic All Purpose Flour
  • 1 / 2 cup sugar
  • 2 teaspoons double acting baking powder
  • 1 teaspoon salt
  • 6 oz chilled, unsalted European style butter (Plugra brand, or similar. European style butter has a higher butterfat content than American style)
  • 1 egg
  • 3 / 4cup milk, plus additional teaspoons if necessary
  • 1 / 2 cup Dried Blueberries
  • 1 / 2 cup Dried Cranberries
  • 1 / 2 cup Dried Cherries
  • One additional egg for egg wash

Preheat oven to 400 degrees. In medium bowl, thoroughly combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender or knives until the dough is well blended but crumbly. Gently stir in 1 egg, lightly beaten, and milk, stirring only until the dough comes together. If dough does not come together, add additional milk by the teaspoon until it does. Add berries and stir gently until combined. Turn dough onto lightly floured surface. Gently press dough to an even 1 inch thickness and sprinkle lightly with flour. Cut scones with a 3” fluted biscuit cutter, dipping the cutter in flour between each cut. Remaining dough can be gathered, gently pressed and cut again. Place cut scones on cookie sheet at least 1 inch apart. Brush with remaining egg, beaten. Bake 15-20 minutes or until golden brown. Serve warm.