Wild mushroom bruschetta

Name: Wild mushroom bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to brush bread; 30g unsalted butter; 2 cups (300g) mixed mushrooms, halved if large; 2 eschalots, finely chopped; 3 garlic cloves, 2 finely chopped, 1 halved; 1/4 cup (60ml) dry white wine; 4 slices woodfired or sourdough bread; 2 tbsp chopped flat-leaf parsley

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $7.25 /serving

Author : Valli Little

pan fry easy vegetarian

Ingredients

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1/4 cup (60 milliliters) extra virgin olive oil, plus extra to brush bread30 grams unsalted butter2 cups (300 grams) mixed mushrooms, halved if large2 eschalots, finely chopped3 garlic cloves, 2 finely chopped, 1 halved1/4 cup (60 milliliters) dry white wine4 slices woodfired or sourdough bread2 tbsp chopped flat-leaf parsley

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Instructions

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Step 1

Heat oil with 15g butter in a large frypan over medium-high heat. Cook mushrooms for 1-2 minutes until wilted. Remove and set aside. Reduce the heat to medium. Add remaining 15g butter to frypan with eschalot and chopped garlic. Cook, stirring, for 2-3 minutes until soft, then add wine and cook for 2-3 minutes until evaporated. Return mushrooms to the pan and keep warm.

Step 2

Meanwhile, heat a chargrill pan over medium-high heat. Brush bread on both sides with extra oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove.

Step 3

Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.