Mushroom Bruschetta
Ingredients
- 4 pcCountry bread (thick slices)
- 200 gButton mushroom (sliced)
- 100 gBoletus edulis (sliced)
- 1 pcGarlic (halved)
- 2 tbspExtra virgin olive oil
- 20 gUnsalted butter
- 0.5 pcFlat-leaf parsley (chopped)
- 30 gParmesan cheese (in shavings)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A slice of country bread rubbed with garlic, golden and crunchy. Topped with sautéed mushrooms glistening in brown butter, finished with a hit of fresh parsley.
- 1
Dry clean the mushrooms. Slice the button mushrooms and porcini into even 3mm slices. Roughly chop the flat-leaf parsley with a knife.
- 2
Heat olive oil in a wide pan. When slightly smoking, toss in the mushrooms. Let them brown without stirring at first so they don't release water. Once golden, add butter. When it smells nutty, season with salt, pepper, and toss in the parsley.
- 3
Toast the bread slices until stiff and colored. Vigorously rub each side with the halved garlic clove until it wears down against the crust.
- 4
Distribute the piping hot mushrooms onto the bread. Finish with a few parmesan shavings made with a peeler. The cheese should just start to soften from the heat.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in water; they soak it up and become spongy.
- The secret is a very hot pan: mushrooms should sear, not boil in their own juices.
How long does this dish keep?
Eat immediately. The bread softens quickly once topped with the mushrooms.
