Mushroom Bruschetta

Name: Mushroom Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g chestnut mushrooms (wiped clean then sliced thickly); 40 g butter (I use salted butter); 3 cloves of garlic, divided (1 left whole the other two minced); 4 or 5 sprigs of thyme; 1/2 tbsp olive oil; 1 tbsp finely chopped flatleaf parsley; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 4 slices of day old sourdough bread (more if you want)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Cost: $7.54 /serving

Author : Michelle Alston

mushroom bruschetta

Ingredients

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200 g chestnut mushrooms (wiped clean then sliced thickly)40 g butter (I use salted butter)3 cloves of garlic, divided (1 left whole the other two minced)4 or 5 sprigs of thyme1/2 tbsp olive oil1 tbsp finely chopped flatleaf parsley1/4 tsp sea salt1/4 tsp cracked black pepper4 slices of day old sourdough bread (more if you want)

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Instructions

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Step 1

Heat the pan over a high heat. Drop the butter in the pan and once it bubbles up add a handful of the mushrooms and cook for a minute or two. They should brown quite quickly. Move those to one side of the pan then add another handful of mushrooms. Repeat until you have added all the mushrooms.

Step 2

When the mushrooms are cooking toast up the bread. Drizzle half the olive oil over one side of the bread then place the bread on a hot griddle pan. Repeat for the other side. When the bread is toasted rub one of the garlic cloves all over one side of each slice of bread.

Step 3

Once the mushrooms are almost done add in the thyme and the garlic, cook for a minute or two. Season the mushrooms with the salt and pepper to your own taste.

Step 4

Tumble the mushrooms over the toasted bread and top with the parsley. Serve immediately.