Mushroom Bruschetta

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 408
• Protein: 12 g
• Carbs: 53 g
• Fat: 16 g

Ingredients

• 4 piece Country bread ( thick slices )
• 200 g Button mushroom ( sliced )
• 100 g Boletus edulis ( sliced )
• 1 piece Garlic ( halved )
• 2 tbsp Extra virgin olive oil
• 20 g Minimum butter sweet
• 0.5 piece Flat-leaf parsley ( chopped )
• 30 g Parmesan cheese ( in shavings )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Mushroom prep

   Dry clean the mushrooms. Slice the button mushrooms and porcini into even 3mm slices. Roughly chop the flat-leaf parsley with a knife.

2. Sautéing mushrooms

   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. Toasting the bread

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Eat immediately. The bread softens quickly once topped with the mushrooms.