Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mushroom bruschetta. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mushrooms and thyme are best mates. Combine them with balsamic vinegar and it makes an irresistible combination to pile onto toasted bread lightly rubbed with garlic. Perfectly cooked mushrooms on toasted sourdough.
Mushroom Bruschetta is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Mushroom Bruschetta is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mushroom bruschetta using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mushroom Bruschetta:
- Take 400 Grams mushrooms , thinly sliced
- Make ready 1 red onion medium , thinly sliced
- Get 2 cloves garlic large , roughly chopped
- Get 2 Tablespoons olive oil
- Get half 4 ciabatta small loaves , sliced in
- Prepare 2 Tablespoons mozzarella cheese grated
- Make ready To Taste black pepper Fresh ground
- Make ready To Taste salt
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Instructions to make Mushroom Bruschetta:
- Heat a frying pan over a high heat and add a little olive oil.
- Add the garlic and onion and fry till onions are softened. This takes 3 - 4 mins.
- Now add in the sliced mushrooms. Fry the mushrooms until they are soft. Season with salt to taste.
- While the mushrooms are cooking, drizzle the ciabatta on the cut side with a little olive oil and toast under a hot grill or on a griddle pan, until golden.
- Place a generous amount of mushrooms mixture on each toast. Top with 1/2 tbsp mozzarella cheese each. Grill it for a minute or two, just until cheese begins to melt.
- Remove from oven and season with fresh ground black pepper. Serve immediately.
If you want a creamier mushroom bruschetta, stir in a dallop of crème fraiche to the finished mushrooms. And bruschetta…but with mushrooms instead of tomatoes. This wild mushroom bruschetta calls for topping slices of toasted country bread with cooked, chopped wild mushrooms and shavings of Parmigiano-Reggiano cheese. Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a. Make the best Mushroom Bruschetta with this easy recipe.
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