Family friendly

Bruschetta with mixed mushrooms and chilli feta

Name: Bruschetta with mixed mushrooms and chilli feta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 150g feta, crumbled; 2 long red chillies, seeds removed, finely chopped; Finely grated zest and juice of 1 lemon; 1/4 cup (60ml) olive oil, plus extra to brush; 500g mixed mushrooms (such as Swiss brown, enoki, shiitake, oyster), sliced; 2 garlic cloves, crushed; 1 large foccacia, quartered, split; 1/2 bunch flat-leaf parsley, leaves chopped

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05m

15m

Bruschetta with mixed mushrooms and chilli feta

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by Warren Mendes

delicious. team

Oct 09, 2015

If in doubt, serve bruschetta: that's our motto 'round here. Warren Mendes gives the Italian classic a new kick, with mixed mushies and creamy, crumbly feta.

150g feta, crumbled
2 long red chillies, seeds removed, finely chopped
Finely grated zest and juice of 1 lemon
1/4 cup (60ml) olive oil, plus extra to brush
500g mixed mushrooms (such as Swiss brown, enoki, shiitake, oyster), sliced
2 garlic cloves, crushed
1 large foccacia, quartered, split
1/2 bunch flat-leaf parsley, leaves chopped

Method

1.

Combine the feta, chilli and lemon zest in a bowl using a fork. Set aside.
2.

Heat 1 1/2 tbs oil in a large frypan over medium-high heat. Add half the mushrooms and cook, stirring, for 3 minutes or until golden. Add half the garlic and cook for a further 1 minute or until fragrant, then squeeze over half the lemon juice and season. Remove from pan. Repeat with remaining 11/2 tbs oil, mushrooms, garlic and lemon juice.
3.

Meanwhile, preheat grill to medium-high. Brush bread all over with oil and cook, turning, for 2 minutes or until golden.
4.

Divide bread among plates, top with mushroom mixture and chilli feta, then garnish with parsley and serve.