Recipe by Rotem Sher
Preparation time: about 25 minutes | Makes 5 bruschettas
About the Dish
A rich and balanced bite that blends earthy, smoky, and sweet flavors.
Oyster mushrooms caramelize together with seared beef fat and fresh thyme, creating a deep aromatic base. A natural date purée adds soft sweetness, while the sourdough bread - toasted directly in the same pan - soaks up all the flavorful juices. Finished with lemon zest and olive oil, this rustic bruschetta feels both comforting and refined.
Ingredients
For the topping and assembly
-
250 g fresh Oyster mushrooms (grown in your JARRA vessel)
- 80 g seared beef fat, cut into small cubes
- 4–5 Medjool dates, pitted and finely chopped into a paste
- 2 tablespoons olive oil
- 5 slices sourdough bread
- 2–3 sprigs fresh thyme
- Salt
- Freshly ground black pepper
- Zest of ½ lemon
Preparation
1. Cooking the Mushrooms and Beef Fat
Heat a large skillet over medium-high heat with one tablespoon of olive oil.
Add the beef fat cubes and cook until they begin to soften and brown.
Add the chopped Oyster mushrooms and the thyme sprigs.
Sauté together for several minutes until the mushrooms are golden, aromatic, and caramelized.
Season with salt and black pepper.
Push the mixture to one side of the pan (or temporarily transfer it to a plate), keeping the rendered fat in the skillet.
2. Toasting the Bread in the Same Pan
In the same skillet, place the sourdough slices directly in the rendered fat.
Toast for 1–2 minutes per side until crisp and golden, allowing the bread to absorb the rich flavors.
3. Preparing the Date Purée
Finely chop the dates until they form a sticky paste.
If needed, add a few drops of warm water or olive oil to soften.
4. Chopping the Seared Beef Fat
Once cooled slightly, finely chop the seared beef fat into small, even pieces. This helps it blend evenly with the mushrooms and gives every bite a balanced texture of richness and crispness.
Assembly
Spread a thin layer of date purée on each slice of toasted bread.
Top with the warm mushrooms and scatter the chopped seared beef fat evenly over them.
Finish with fresh lemon zest and a drizzle of olive oil.
Serve warm
Nutritional & Health Benefits
Oyster mushrooms are rich in antioxidants and plant-based protein, while thyme adds antibacterial and anti-inflammatory benefits. Dates bring natural sweetness, fiber, and minerals, and beef fat provides deep flavor and satisfying richness. Together on crispy sourdough, this dish offers harmony between indulgence, warmth, and balance.
