Mushroom Bruschetta
Mushroom Bruschetta
Bruschetta (broo-SKET-uh) is an antipasto from Italy consisting of bread toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.
The term bruschetta (the plural form is bruschette) comes from the Latin verb brusicare, “to burn,” referring to the bread itself; however, today it is often used to refer to the topping instead. This classic Italian appetizer is a perfect way to capture the flavors of garden ripened Roma tomatoes, fresh basil, garlic, and extra-virgin olive oil. Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs. Below is a recipe for a mushroom-topped version.
Ingredients:
- 1/2 loaf of Rustic Pugliese bread, sliced
- 2 tablespoons olive oil, plus extra as needed
- 3 cloves garlic, chopped
- 1 clove garlic, cracked
- 1 pound mixed mushrooms, chopped (shiitake, portobello, crimini)
- 2 tablespoons fresh flat-leaf parsley, leaves picked and chopped
- 1 tablespoon fresh thyme, leaves picked and chopped
- Sea salt and freshly ground black pepper, to taste
Preparation:
Preheat grill on high you can use the broiler if you prefer to char the bread). Place bread slices on the grill and char bread on each side under. Rub chard bread with the cracked garlic (this is the more authentic way to make bruschetta, the garlic practically melts into the chard bread).
In a large pan over medium-high heat, heat 2 tablespoons olive oil. Once hot, add the garlic and sauté until fragrant.
Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 7 to 10 minutes, stirring often.
Add the parsley and thyme, cook for another 5 minutes.
If you top each slice individually, do it right before serving. This will prevent the chard bread from getting soggy. Spoon the mushrooms warm, on top of the bread slices; top with some extra sea salt, freshly ground black pepper, and olive oil.
Tools Used:
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Ingredients
- 1/2 loaf of Rustic Pugliese bread, sliced
- 2 tablespoons olive oil, plus extra as needed
- 3 cloves garlic, chopped
- 1 clove garlic, cracked
- 1 pound mixed mushrooms, chopped (shiitake, portobello, crimini)
- 2 tablespoons fresh flat-leaf parsley, leaves picked and chopped
- 1 tablespoon fresh thyme, leaves picked and chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat grill on high you can use the broiler if you prefer to char the bread). Place bread slices on the grill and char bread on each side under. Rub chard bread with the cracked garlic (this is the more authentic way to make bruschetta, the garlic practically melts into the chard bread.)
- In a large pan over medium-high heat, heat 2 tablespoons olive oil. Once hot, add the garlic and sauté until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 7 to 10 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
- If you top each slice individually, do it right before serving. This will prevent the chard bread from getting soggy. Spoon the mushrooms warm, on top of the bread slices; top with some extra sea salt, freshly ground black pepper, and olive oil.
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