Description
Mushroom Bruschetta features perfectly cooked chestnut mushrooms sautéed with garlic and thyme, served atop toasted sourdough bread rubbed with garlic and drizzled with olive oil. This flavorful dish is a delicious appetizer or light lunch option for mushroom lovers.
Ingredients
Scale
Mushrooms and Seasoning
- 200 g chestnut (brown) mushrooms, wiped clean then sliced thickly
- 40 g butter, salted
- 3 cloves garlic, divided (1 left whole, 2 minced)
- 4 or 5 sprigs thyme
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped flatleaf parsley
Bread and Oil
- 4 slices day old sourdough bread
- ½ tbsp olive oil
Instructions
- Heat the pan: Place a pan over high heat and add the butter. When it bubbles, add a handful of mushrooms and cook for 1-2 minutes until browned. Push them to one side of the pan and add another handful of mushrooms. Repeat until all mushrooms are cooked.
- Toast the bread: While mushrooms cook, drizzle half the olive oil over one side of each bread slice. Place the slices on a hot griddle pan, cooking one side then flipping to toast the other. Once toasted, rub one whole garlic clove over one side of each bread slice.
- Finish mushrooms: When mushrooms are nearly done, add the thyme sprigs and minced garlic cloves. Cook for 1-2 minutes more, then season with sea salt and freshly ground black pepper to taste.
- Assemble bruschetta: Spoon the sautéed mushrooms over the toasted garlic bread. Sprinkle with chopped parsley and serve immediately for best flavor and texture.
Notes
- Use day-old sourdough bread for best toasting and texture.
- Sauté mushrooms in batches to ensure they brown nicely rather than steam.
- Rub garlic on toasted bread immediately to infuse flavor without overpowering.
- This dish is best served hot and fresh for optimal taste.
- For a vegan version, replace butter with olive oil and use vegan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 1.9 g
- Sodium: 773 mg
- Fat: 21.5 g
- Saturated Fat: 11.2 g
- Unsaturated Fat: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 39.9 g
- Fiber: 3.3 g
- Protein: 9.9 g
- Cholesterol: 43 mg
