recipe

Mushroom Bruschetta: our recipe for a simple but tasty appetizer

Total time: 35 Min
Difficulty: Low
Serves: 4 people
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Mushroom bruschetta are an easy-to-make appetizer that can be served with a drink with friends or as a starter to an informal dinner, or even as a tasty snack. These bruschetta are made with toasted bread garnished with sautéed champignon and oyster mushrooms, cherry tomatoes, garlic and parsley.

Very easy to make, the bruschetta is an ideal solution for those situations where your time is little, but your hunger is big. You can use your favorite type of mushroom for the garnish: in the fall, better use wild mushrooms, in the spring or summer you can use frozen ones. You can customize this recipe as you want.

Find out how to make the mushroom bruschetta following this step-by-step recipe.

Tips

If you can’t get hold of the oyster mushrooms you can use mixed ones.

For an richer taste you can add some dried porcini mushrooms; hydrate them first, let dry and sauté in a pan.

You can toast the bread on a grill or in the oven; you can also use any other kinds of bread.

For a fancier result, you can top your bruschetta with cheese, slices of ham or crushed nuts.

How to store Mushroom Bruschetta

For best results, serve and eat the bruschetta as soon as ready. Storing is not recommended.

Ingredients
Bread
4 slices
Champignon mushrooms
300 g
oyster mushrooms
300 g
Cherry tomatoes
150 g
Garlic
1 clove
parsley, chopped
Extra virgin olive oil
salt
Pepper

How to make Mushroom Bruschetta

Clean the mushrooms by dabbing with wet kitchen paper.

Slice the oyster mushrooms thinly.

Slice the champignon mushrooms thinly.

Roast the garlic with oil in a pan.

Combine the mushrooms, season with salt and mix well.

Cook the mushrooms until soft and roasted.

Wash the cherry tomatoes and slice.

Add the cherry tomatoes to the mushrooms and keep cooking for a couple of minutes. Season with pepper.

Slice the bread. The bread should not be sliced too thickly, otherwise your bruschetta will be difficult to eat.

Drizzle with olive oil.

Toast on a hot grill.

Flip the bread and grill the other side.

Distribute the mushrooms on the warm slices of bread, sprinkle the minced parsley and serve.

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