Something delicate, woodsy, robust, and umami-rich is growing in the Foster’s produce aisle.

This weekend, Foster’s celebrates mushrooms and their ancient ability to turn the forces of nature into a delicate symphony of flavor. 

Discover the delicious taste of mushrooms and tomatoes like never before! Join us Saturday, October 25th, 10:00 AM-3:00 PM at Foster’s Camana Bay, as we celebrate Earth’s provisions with mouthwatering samplings. Experience how you can cook your favorites in new and exciting ways, with some unique recipes that are as easy to make as they are delicious.

So, wander over, have a taste, and get to know the fungi that make food, and nature, a little more ‘magical’ all on their own.

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Heirloom Caprese Salad

Yield: ~20–24 crostini or ~4 cups confit

Ingredients

• 2 pints cherry/grape tomatoes
• 6–8 garlic cloves, thin-sliced
• 1 cup olive oil
• 1–2 sprigs thyme (?2 tsp leaves)
• 1–1¼ tsp kosher salt
• ½ tsp black pepper
• Pinch chili flakes (optional)

To Serve

• 1 baguette, sliced (~24)
• Garlic butter: ½ cup soft butter + 2 grated cloves + ¼ tsp salt
• ½ cup basil, chiffonade

Bake 1½–2 hrs, until soft and burst but not browned.

1. Cool and spoon onto garlic crostini; finish with basil.
2. Preheat oven to 250°F (120°C).
3. Arrange tomatoes in a shallow dish; top with garlic, thyme, salt, pepper, and chili flakes.
4. Pour in olive oil to mostly submerge.
5. Bake 1½–2 hrs, until soft and burst but not browned.

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Mushroom Pâté

Yield: ~1½–2 cups (serves 6–8 as canapé)

Ingredients

• 500 g exotic mushroom mix, sliced
• 1½ Tbsp Spanish Hojiblanca olive oil
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ¼ cup raw sunflower seeds
• ¼ cup dry white wine
• 1 Tbsp unsalted butter
• ? cup finely grated Parmesan (Vacha Rosa)
• ½–1 tsp truffle oil
• ¾ tsp kosher salt, divided
• ¼ tsp black pepper

To Serve

• Spread on toast points or crostini.
• Drizzle with aged balsamic and finish with flake salt.

Method

1. Toast seeds: In a skillet with a little oil, toast sunflower seeds 2–3 min; remove.
2. Sauté: Add remaining oil, garlic, and thyme; cook 30–60 sec.
3. Cook mushrooms: Add mushrooms in batches, season with salt, and cook 20–25 min on low until reduced.
4. Deglaze: Add wine; reduce to nearly dry. Stir in butter and toasted seeds.
5. Blend: Cool slightly; pulse to texture. Fold in Parmesan, adjust consistency with olive oil.
6. Finish: Stir in truffle oil; adjust salt and pepper. Chill to set.

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Mushroom Ragù

Yield: ~1½–2 cups (serves 6–8 as canapé)

• Cremini mushrooms, sliced – 2 cups (? 160–180 g)
• Shallot – 1, minced
• Garlic – 2 cloves, minced
• Olive oil – 1 Tbsp
• Red wine – ½ cup (120 ml)
• Rosemary – 1 sprig, chopped
• Butter – 1½ tsp
• Flour – 1½ tsp
• Salt – ¼ tsp
• Pepper – ? tsp

To Serve

• Spread on toast points or crostini.
• Drizzle with aged balsamic and finish with flake salt.

Method

1. Heat oil; sauté shallot, garlic, rosemary until fragrant.
2. Add mushrooms; cook 3–4 min until softened.
3. Deglaze with wine; reduce by half.
4. Stir in butter, then flour to make a light roux.
5. Cook 1–2 min until thickened. Season.
   Serve hot on toast or crostini.

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Tomato Confit

(For Crostini or Risotto)
Yield: 20–24 crostini or ~4 cups

• Cherry/grape tomatoes – 2 pints (? 600–680 g)
• Garlic – 6–8 cloves, thin-sliced
• Olive oil – 1 cup (240 ml)
• Fresh thyme – 1–2 sprigs
• Salt – 1–1¼ tsp, to taste
• Black pepper – ½ tsp
• Optional: pinch chili flakes
  
  To Serve
• 1 large baguette (? 24 slices, ½”)
• ½ cup garlic butter (mix butter + grated garlic + salt)
• Fresh basil, chiffonade

Method

1. Preheat oven to 250°F (120°C).
2. Layer tomatoes, garlic, and thyme in a baking dish. Season.
3. Pour olive oil to mostly submerge tomatoes.
4. Bake 1½–2 hr, until soft and wrinkled but not browned.
5. Cool. Spoon onto garlic crostini; top with basil.
   Excellent in risotto. Reserve oil for dressings or sautéing.

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