The Bardic Chef: Recipe – Violet Fungus Bruschetta

Violet Fungus. Not normal mushrooms, not any other kind of fungus – just one of the most deadly, necrotic types that are known to me. That’s what they brought me back. Slaughtered violet fungus, and I have three wedding parties to supply for this week! This is going to take a lot of effort to locate any areas on the creature that are free of any toxins or death-causing issues. I’ll have to keep the adventurers’ new alchemist friend on hand for this process, to suss out if I’ve succeeded or failed, BEFORE I serve it…

[ADDED LATER TO THE BOTTOM] The deeper you cut into it’s flesh, the worst the effects on those who eat it. Cutting not even half an inch into it seems to be relatively untainted, and provides a very earthy flavor. I can make this work.


  • 1 small baguette loaf, sliced lengthwise
  • 2 cups worth of cubed (small) Violet Fungus
  • 3 ½ cups of gruyere cheese, grated as fine as possible
  • 1 tsp salt
  • 3 tbsp butter
  • 2 tbsp thyme
  • 1 tsp pepper
  • 1 garlic clove
  • 1 tbsp Richemuloise Vermouth


Melt the butter over low heat, and crush the garlic into it, mixing well. Carefully dip the cut sides of the bread into this butter, then grill in a pan (or over a flame) until browned. If bread is soggy, you have dipped it too deeply, or allowed it to sit too long before cooking – do this one piece at a time for optimal results.

Saute the fungus and thyme together in a pan until fungus softens, then add the vermouth. Deglaze the pan, add the salt, mix around. Sprinkle some of the cheese onto each bread piece, top with the hot mushrooms, then sprinkle with additional cheese. Add extra thyme if preferred. Stick this in a broiling hot oven until cheese has completely melted.

Cut into serving slices.