Mushroom Bruschetta
Garlic mushroom bruschetta. Perfectly cooked mushrooms on toasted sourdough. Perfect for mushroom lovers, this is a tasty appetizer or lunch.
Servings 2
Calories 383kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 39.9g | Protein: 9.9g | Fat: 21.5g | Saturated Fat: 11.2g | Cholesterol: 43mg | Sodium: 773mg | Potassium: 569mg | Fiber: 3.3g | Sugar: 1.9g | Calcium: 65mg | Iron: 3mg