Double Mushroom Bruschetta
19
Nov
Nov
For the bruschetta:
12 (1/2-inch thick) pieces of focaccia or thickly sliced rustic bread
1 large garlic clove, cut in half lengthwise
Extra-virgin olive oil for drizzling
For the topping:
2 tbsp light olive oil
6-8 oz porcini mushrooms, thinly sliced
10 oz cremini mushrooms, thinly sliced
3 tbsp finely chopped flat-leaf parsley
1 ½ tbsp butter
1
Preheat the oven to 400 F. Set the bread slices on a baking sheet. Bake the bread for 10 Minutes, or until lightly toasted.
2
Cool the bread a few minutes, and then rub the top side of each slice with the cut side of the garlic. Drizzle the toasted bread with olive oil.
3
In large skillet over medium-high heat, heat oil. Add sliced porcinis and creminis, stirring occasionally, until browned, about 5 minutes. Add parsley and butter; season. Cook mushrooms until tender, about 2 minutes. Divide among toasts.
CategoryAppetizers, Bread
Ingredients
For the bruschetta:
12 (1/2-inch thick) pieces of focaccia or thickly sliced rustic bread
1 large garlic clove, cut in half lengthwise
Extra-virgin olive oil for drizzling
For the topping:
2 tbsp light olive oil
6-8 oz porcini mushrooms, thinly sliced
10 oz cremini mushrooms, thinly sliced
3 tbsp finely chopped flat-leaf parsley
1 ½ tbsp butter