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Mushroom sourdough bruschettas
Mushroom sourdough bruschettas
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Total Time:
15 minutes
Elevate leftover bread with savory mushroom bruschetta, a delicious and easy lunch option while working from home.
Ingredients:
  • 2 portobello mushrooms
  • olive oil
  • 2 cloves of garlic
  • 20 g unsalted butter
  • 2 slices of sourdough bread
  • 200 g mixed wild mushrooms cleaned
  • 2 tablespoons fresh hollandaise
  • 2 sprigs of fresh tarragon
Instructions:
  • Preheat the oven to 200ºC/gas 6. Arrange portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, sprinkle with crushed garlic, and dot with half of the butter. Roast for 10 minutes until juicy. Meanwhile, heat a griddle pan over high heat and grill the bread until deep golden grill marks form. Tear wild mushrooms and heat the remaining butter in a frying pan over medium-high heat. Add crushed garlic and mushrooms, and sauté for 3 minutes. Remove from heat and stir in hollandaise sauce. Place a roasted portobello mushroom on each toast, top with sautéed wild mushrooms, and finish with a sprinkle of chopped tarragon and black pepper. Serve and enjoy!

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