Wild mushroom bruschetta

Name: Wild mushroom bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to brush bread; 30g unsalted butter; 2 cups (300g) mixed mushrooms, halved if large; 2 eschalots, finely chopped; 3 garlic cloves, 2 finely chopped, 1 halved; 1/4 cup (60ml) dry white wine; 4 slices woodfired or sourdough bread; 2 tablespoons chopped flat-leaf parsley

3 steps

Prep:10minCook:10min

Swap sweet tomatoes for warm garlic mushrooms to make this comforting version of bruschetta.

Updated at: Thu, 17 Aug 2023 13:40:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories295.2 kcal (15%)

Total Fat22.1 g (32%)

Carbs21.6 g (8%)

Sugars4 g (4%)

Protein2.8 g (6%)

Sodium127.3 mg (6%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupextra virgin olive oil

plus extra to brush bread

30gunsalted butter

300gmixed mushrooms

2 finely chopped, 1 halved

¼ cupdry white wine

4slices bread

woodfired, or sourdough

2 tablespoonsflat-leaf parsley

chopped

Instructions

Step 1

Heat oil with 15g butter in a large frypan over medium-high heat. Cook mushrooms for 1-2 minutes until wilted. Remove and set aside. Reduce the heat to medium. Add remaining 15g butter to frypan with eschalot and chopped garlic. Cook, stirring, for 2-3 minutes until soft, then add wine and cook for 2-3 minutes until evaporated. Return mushrooms to the pan and keep warm.

Step 2

Meanwhile, heat a chargrill pan over medium-high heat. Brush bread on both sides with extra oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove.

Step 3

Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.

View on taste.com.au

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