This one is for the lovers, the mushroom and the garlic lovers. This garlic mushroom bruschetta is all I want for Valentine's day! I could live forever on just this. This is no ordinary mushroom bruschetta, my friends, no, this Mushroom Bruschetta is extra. Extra mushrooms, extra garlic and hey, have that extra bread if you want!
Now, there are a few tips in here, this is not just any old mushrooms on toast! So you really don't want slimy mushrooms on limp skinny bread. This is an indulgent appetiser or lunch if you want. You need to use good bread, one or two days old sourdough bread is perfect. You also need to use chestnut mushrooms, these will give you that rich brown result. How much garlic you use is up to you. One fat clove of garlic will suffice for rubbing on the bread, two fat cloves in the mushrooms are perfect but if you want to add more then that's up to you.
How To Cook Perfect Mushrooms:
First of all, you need to wipe those shrooms clean. Do not wash them, you can use a brush if you want. Next, you need a large, hot pan, so place your pan on the hob and turn up the heat. Drop the butter into the pan, it should sizzle straight away. Once the butter has melted and is bubbling up into a foam, add a handful of the mushrooms to the pan. Don't overcrowd the pan. Don't stir the mushrooms, carefully tip the pan up to toss the mushrooms. Once they are done move them to one side of the pan and repeat for the rest of the mushrooms, one handful at a time. That's it, no slimy mushrooms, no pan full of liquid, just golden brown perfect mushrooms.
How To Make Garlic Mushroom Bruschetta:
Follow the step above on how to cook perfect mushrooms then very near to the end of cooking add in the garlic and thyme, give the pan a quick stir and cook for two minutes. Season with salt and pepper to your own taste. I toast up my sourdough in a hot griddle pan, this is quite quick, however, you could toast it under the grill if you like.
Once the bread is toasted rub a clove of garlic all over one side of the bread, how much garlic you use is up to you. I usually end up using the whole clove. Next tumble the mushrooms over the toast, sprinkle over the parsley and you are done! Perfect garlic mushroom bruschetta.
- 200 g chestnut (brown) mushrooms wiped clean then sliced thickly
- 40 g butter I use salted butter
- 3 cloves of garlic, divided 1 left whole the other two minced
- 4 or 5 sprigs of thyme
- ½ tablespoon olive oil
- 1 tablespoon finely chopped flatleaf parsley
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 slices of day old sourdough bread more if you want
- Heat the pan over a high heat. Drop the butter in the pan and once it bubbles up add a handful of the mushrooms and cook for a minute or two. They should brown quite quickly. Move those to one side of the pan then add another handful of mushrooms. Repeat until you have added all the mushrooms.
- When the mushrooms are cooking toast up the bread. Drizzle half the olive oil over one side of the bread then place the bread on a hot griddle pan. Repeat for the other side. When the bread is toasted rub one of the garlic cloves all over one side of each slice of bread.
- Once the mushrooms are almost done add in the thyme and the garlic, cook for a minute or two. Season the mushrooms with the salt and pepper to your own taste.
- Tumble the mushrooms over the toasted bread and top with the parsley. Serve immediately.
- Calories are approximate and are based on just the mushrooms!
- I recommend using chestnut mushrooms for this but you could use white button mushrooms instead. Please be aware you won't get that lovely brown colour though.
- This is really easy to veganize, just switch out the butter for vegan butter.
- I don't recommend freezing this.
- How much garlic you want to use is up to you, for us 3 fat cloves was enough.