Name: Mushroom bruschetta
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 1
Ingredients: 6 field mushrooms, thickly sliced; 1 red onion, thickly sliced into wedges; 145ml olive oil; 2 garlic cloves, finely chopped, plus 1 clove, halved, to rub; 62.50 ml oregano leaves, plus extra leaves to serve; 117.50 gm sour cream; 5.90 gm Dijon mustard; 60ml olive oil; 21.00 gm lemon juice; 8 thick slices sourdough bread; Rocket leaves, to serve

Mushroom bruschetta

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Prep Time:
20 minutes

Cook Time:
8 minutes

Total Time:
28 minutes

Kick off your summer BBQ with delicious mushroom bruschetta.

Ingredients:

6 field mushrooms, thickly sliced
1 red onion, thickly sliced into wedges
145ml olive oil
2 garlic cloves, finely chopped, plus 1 clove, halved, to rub
62.50 ml oregano leaves, plus extra leaves to serve
117.50 gm sour cream
5.90 gm Dijon mustard
21.00 gm lemon juice
8 thick slices sourdough bread
Rocket leaves, to serve

Instructions:

Combine mushrooms and onion in a bowl. Whisk together 1/2 cup (125ml) olive oil, garlic, oregano, sea salt, and black pepper in a separate bowl. Pour over vegetables, toss to coat, and let marinate for 15 minutes.
Preheat your barbecue or chargrill pan to a flavorful medium-high heat. Mix together sour cream and mustard, season to taste. Combine extra virgin olive oil and lemon juice in a small bowl. Brush both sides of the bread with the remaining olive oil, then grill for 1 minute on each side until lightly charred. Rub with garlic and keep warm until serving.
Sear mushrooms and onions until they have a nice char, about 3-4 minutes.
Plate the rocket and drizzle with lemon vinaigrette. Spread the sour cream on toasted bread, top with mushrooms and onions, and sprinkle with extra oregano.

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