Easy Entrees

Wild mushroom bruschetta

Name: Wild mushroom bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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 tablespoons chopped flat-leaf parsley

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Swap sweet tomatoes for warm garlic mushrooms to make this comforting version of bruschetta.

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 tablespoons chopped flat-leaf parsley

Method

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.
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.
3.

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