Simple fresh mushroom bruschetta is the Italian take on that old favourite, mushrooms on toast. Unlike the old-style version, this one retains the fresh taste of the mushrooms and there is no cream, starch or bechamel sauce involved. Vary your mushrooms according to what you like and what is available. This recipe is vegetarian.
Whether you are making a snack for one or two people or a starter for a party, this recipe is sure to be a winner. There are plenty of fancier recipes out there, involving mushroom syrups and other gourmet touches, but for most home cooks this simple recipe ticks all the boxes. The balsamic vinegar adds a nice sweet and sharp touch. You can substitute with a splash of red wine instead.
The quantities given below can easily be increased for the number of people.
Remember to get the freshest mushrooms you can find and good bread. Good cooking starts with good ingredients!
Ingredients for 2 people
For the Topping
300 grams fresh mushrooms, quartered or sliced depending on size
25 grams of unsalted butter
splash of olive oil
splash of balsamic vinegar
25 grams freshly grated Parmesan or other similar hard cheese
salt and freshly ground black pepper to taste
basil leaves to garnish (optional)
For the Bruschetta
4 slices of baguette, cut on the diagonal so that you get bigger slices or 2 slices of Italian ciabatta bread
Extra olive oil
1 clove of garlic
Pinch of dried thyme or oregano
Preheat oven to 180 degrees centigrade. Put the slices of bread on a baking sheet/tray and brush generously with the olive oil right to the edges. Rub over gently with the clove of garlic and sprinkle lightly with the oregano or thyme. Put in the oven to bake for 10 minutes or until lightly browned. Note, you need the oil to prevent the bread from drying out and shattering when you bite into it! When the toast is ready, arrange the slices on a platter or individual plates and cover loosely with foil to keep warm.
Meanwhile, melt the butter in a heavy frying pan and add the olive oil. Add the mushrooms in a single layer and cook them very quickly, turning so that they colour on all sides but don’t start to shrink and lose moisture. Divide the mushrooms between the slices of toasted bread. Swirl the balsamic vinegar around the pan to combine with any pan juices and pour over the mushroom bruschetta. Sprinkle with the Parmesan cheese and season to taste with salt and freshly ground black pepper. Remember, Parmesan is salty so you may not need to add extra salt. Garnish and serve immediately.