Aimee Olexy of Talula’s Daily shows us how to prepare delicious mushroom bruschetta, perfect for enjoying with family and friends. She hand-picks fresh mushrooms, brought in that morning from Kennett Square itself, and talks us through her simple fall recipe. She takes a selection of Chanterelle, Shiitake and Yellow Oyster (to name just a few) and sautés them with rough-chopped shallots, fresh herbs and butter, with a little crème fraiche to make a beautifully silky sauce. Celebrate the coming fall and serve it with sour dough on one of our hand-painted platters. From farm to market to table in no time at all.