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Wholemeal bruschetta with mushrooms & fresh herbs
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 1 medium red onion, finely chopped
  • 45.00 ml balsamic vinegar
  • 60mls (1/4 cup) vegetable liquid stock
  • 400g mixed mushrooms (button mushrooms and mushroom flats), sliced
  • 20.00 ml chopped mixed fresh herbs (like parsley, sage & thyme)
  • 1 wholemeal baguette (French stick), cut diagonally into 2cm-thick slices
  • Ground black pepper, to taste
  • Extra mixed fresh herbs, to serve
Instructions:
  • Preheat the grill over medium heat.
  • In a large frying pan over medium heat, melt butter and sauté onion until soft, about 5 minutes. Stir in garlic and cook for an additional 1 minute. Pour in balsamic vinegar and stock, then simmer until reduced by half. Toss in mushrooms and herbs, and cook for 3-5 minutes until most liquid evaporates.
  • Brush both sides of the bread slices gently with the flavorful olive oil. Arrange on a baking tray and toast under the preheated grill until golden brown, about 1-2 minutes per side. Take out from the grill and keep them warm.
  • Pile the flavorful mushroom mixture onto the toasted bread, and top with a sprinkle of black pepper and additional fresh herbs before serving.

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