EyeSwoon

the bite: Madeline Lu

I was initially introduced to Madeline Lu through Instagram and quickly came to swoon her inspiring culinary creations with a very specific point of view.  Healthy, visually stunning and composed impeccably through her lens in Germany, where she currently resides.  Madeline is originally from China and previously worked in finance but like most of the mama’s I know – the journey into motherhood inspired her creativity and Madeline Lu Photography was born. Today Madeline captures her love of creating food and shares her Mushroom Bruschetta for us all to swoon over.

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NAME : Madeline Lu

PROFESSION : Full-time Mom & Part-Time Photographer. 

PHILOSOPHY ON FOOD? Simple, healthy and delicious (don’t we all want that?)

COOKING MAKES ME FEEL relaxed

ESSENTIAL KITCHEN TOOL? Hand mixer

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Smoked Paprika, Olive Oil and Sea Salt

SOUNDTRACK IN YOUR KITCHEN? Used to be French music. Now it is ‘Let it go’ because of the kids. Help!

MIDNIGHT SNACK? Medjool dates

I CAN NEVER RESIST? Banana Cake

MOST SWOON-WORTHY RESTAURANT ? Hiltl in Zurich, Switzerland (the first vegetarian restaurant in the world!)

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Bruschetta of Sautéed Mixed Mushrooms

Madeline Lu

  • The Ingredients

      • Italian bread, sliced (2 slices per person)
      • 3-4 tbsp extra-virgin olive oil, extra to brush the bread
      • 2 cloves garlic, grated
      • 500 g of mixed mushrooms (shiitake, oyster and crimini), diced (around ½ cm big)
      • 1 handful of flat leaf parsley, finely chopped
      • Salt and Pepper to taste
  • The Prep

      • Heat the oven to 100 ˚C.
      • Generously brush one side of each bread slice with olive oil.
      • Heat a large frying pan (or griddle) over medium high heat. When the pan is hot, put the bread slices in (the side with olive oil faces down). Cook over 2-3 mins. In the meantime, brush the top side also generously with olive oil. When the bottom side turned golden brown, flip the bread slices. Once both sides are brown, take bread slices off the pan and put them on top of a lined baking sheet in the oven. This will keep the bread slices warm, while you cook the mushrooms.
      • Heat the same frying pan (use a kitchen paper towel to wipe the pan clean) over medium high heat. Add 3 tbsp of olive oil. Once the pan is hot, add grated garlic and sauté until fragrant. Add salt and pepper to taste. If the mushroom are getting dry, add another 1 tbsp of olive oil into the pan. Reduce the heat to medium and continue to cook the mushroom, stir often. After 10-12 mins, add parsley leaves, and continue cooking for further 2-3 mins.
      • Take the bread slices out of the oven, and then put the cooked mushroom on top of them. Can add more salt and pepper if required. And serve.

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