Mushroom Bruschetta
Mushrooms Bruschetta or simply put mushrooms on toast is a wonderful way to enjoy the bounty of mother earth! The nutty earthy flavor and almost meaty texture of mushrooms on a crusty French Baguette make an irresistible appetizer, a refreshing light lunch or a tasty little snack. I have used a variety of mushrooms here…pretty much what I found in the grocery store. You can use any variety or varieties you like. I like to top this bruschetta with some truffle oil which totally intensifies the flavor of mushrooms and add an extra zing!
What you need:
8 1/2 slices of baguette cut an angle
1 Portobello mushroom
8 Shitake mushrooms
8 Crimini mushrooms
6 Button mushrooms
2 tablespoons of extra virgin olive oil
4 cloves of garlic (3 minced and one whole)
1 tablespoon of finely chopped parsley
Dash of steak seasoning
Dash of Worcestershire sauce
A few sprinkles of freshly cracked pepper
Salt to taste
Truffle oil for topping
Grated Parmesan for topping
How to make:
• Heat a grill pan on high heat and spray with non stick cooking spray.
• Place the baguette slices on the pan and allow them to get grill marks.
• Remove the baguette slices and rub the surface with a whole garlic clove. Keep aside.
• Heat a pan on a medium heat and add the extra virgin olive oil and butter.
• Add the minced garlic and the mushrooms after 30 seconds.
• Allow the mushrooms to cook completely. This will take about 10 – 15 minutes. The mushrooms will soften and shrink in size.
• Add the parsley, steak seasoning, worcestershire sauce, pepper and salt. Stir well. Turn off the flame.
• Spoon the mushroom mixture on the baguette slices.
• Drizzle with a few drops of truffle oil on each slice.
• Top it with grated parmesan and a sprig of parsley as garnish.
Hi,
Mushrooms galore mushrooms! Its hard to overlook bruschetta on a menu. I’ve always loved the ones with diced tomatoes and coriander or smoked salmon. Who would have thought mushrooms? All bruschetta lovers will be grateful to you for this. I’m definitely trying it this weekend. Let you know how it turns out;>
Thanks Saria! Do lemme know how you fare! BTW – enjoy with a glass of Merlot – goes very well!! And dont tell you know who that you are cooking
Heello..
You’ll be the 1st to know when I try my hands on the above;-)
My younger sister had a craving for mushroom tempura so I had to relent. By the way, what is the difference between truffle oil and olive oil and can the former be substitued with the latter? Thanks for sharing….