Name: Wild mushroom bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 60ml olive oil; 30g unsalted butter; 300g mushroom; 2 eschalots, finely chopped; 3 garlic cloves, 2 finely chopped, 1 halved; 60ml white wine; 4 slices woodfired or sourdough bread; 40.00 ml chopped flat-leaf parsley

Wild mushroom bruschetta

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Upgrade classic bruschetta with savory garlic mushrooms for a flavorful twist on a traditional favorite.

Ingredients:

60ml olive oil
30g unsalted butter
300g mushroom
2 eschalots, finely chopped
3 garlic cloves, 2 finely chopped, 1 halved
60ml white wine
4 slices woodfired or sourdough bread
40.00 ml chopped flat-leaf parsley

Instructions:

In a large frypan over medium-high heat, heat oil and 15g of butter until sizzling. Cook mushrooms until wilted, about 1-2 minutes. Set aside. Lower the heat to medium and add the remaining 15g of butter with eschalot and garlic. Cook until soft, about 2-3 minutes. Pour in wine and cook until evaporated, about 2-3 minutes. Return mushrooms to the pan to keep warm.
Heat a sizzling chargrill pan over medium-high heat. Brush both sides of the bread with extra oil, then grill for 2 minutes on each side until lightly charred. Finish by rubbing one side with the cut side of the last garlic clove.
Combine the parsley into the savory mushroom blend, season to perfection, then heap it onto the toasted bread and serve promptly.

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