Foodie Friday: Mushroom Bruschetta
You don’t have to forage in the jungle for wild mushrooms to use in this recipe. Many grocery stores carry varieties—such as portabella, shitake, and oyster—that will lend your bruschetta a flavor that is out of this world. This dish is also perfect for those of you who don’t like tomatoes and feel left out during bruschetta conversations at the water cooler. These little treats are fun to snack on, easy to cook, and always a winner at dinner parties.
Mushroom Bruschetta
1 French baguette
2 Tbsp. olive oil
4 cloves garlic, finely chopped
4 medium-sized mushrooms, finely diced
2 Tbsp. vinegar (white or balsamic)
Salt, to taste
Handful fresh basil leaves, finely chopped
- Cut the baguette into 1-cm slices, place them on a tray, and toast in the oven at 180ºC for 5 to 7 minutes or until brown.
- In a large frying pan set over medium heat, add the oil and garlic. Cook for 1 to 2 minutes or until the garlic is slightly blonde, not brown. Add the mushrooms and cook for another 2 to 3 minutes.
- Add the vinegar, then the salt and basil leaves. Once you’ve mixed everything together evenly, turn off the heat and let cool.
- Remove the baguette slices from the oven and spoon the mushroom mixture onto each slice.
- Serve hot and enjoy!
Makes 8 servings
Posted by Robert Fry
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