Recipe

Mushroom Bruschetta Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 1 year, 10 months ago Topped with pan-fried mushrooms seasoned with sea salt, black pepper, and parsley, this is a nice lunch or side at dinner. Prep:10m Cook:10m Servings:2	Wolfpackjac
	bread mushrooms

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Ingredients

3 Tbsp extra virgin olive oil

2 cups sliced mushrooms (portabello or any type of large flat mushroom)

4 thick slices of ciabatta (Italian crusty bread)—or use baguette sliced on the diagonal instead

1 clove garlic—peeled and cut in half

1 tablespoon finely chopped flat-leaf parsley

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

Heat 1 Tbsp of olive oil in a frying pan over a medium heat. Add the mushrooms and cook for 4-5 minutes, stirring regularly.

While the mushrooms are cooking, toast the ciabatta slices under an oven broiler (griller) until golden on both sides.

RUB one side of each slice of ciabatta with the cut side of garlic and drizzle 1 Tbsp of the olive oil evenly over the slices.

Stir the reserved Tbsp of olive oil, parsley, salt and pepper through the mushrooms and spoon equal amounts on top of each bruschetta.

Serve immediately.

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Comments

lunasea 1 year, 10 months ago said:
Okay, I have made something almost exactly to these and they are incredible. I love bruschetta and make my own baguettes and ciabatta bread and the crusty slices make a great garlic-rubbed base for the topping. I adore the earthiness of the mushrooms - they don't require much teasing to excel...but the hint of olive oil, parsley, sea salt and pepper make them perfect. Great post, Dave - I wish I had some right now! *Darn*