Autumn and Winter
Entrée
Vegetarian

Mushroom Bruschetta Recipe

Try a bruschetta recipe unlike any other... one topped with fresh, juicy Swiss mushrooms and greens.
Mushroom Bruschetta Recipe
Ingredients
Units
Units
350g large swiss mushrooms
1 tspn salt flakes
4 slices ciabatta
120g Mushroom & Verjuice Pate (optional)
1/3 cup flat leaf parsley, roughly chopped
1 handful rocket, to serve
To taste freshly cracked black pepper
Methods
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
Place a non-stick large frying pan over a high heat, add half the Olive Oil. Once this is very hot, add half the amount of the mushrooms and fry to achieve a lovely golden colour on all sides, then remove the mushrooms from the pan onto kitchen towel and repeat this process with the remaining amount of mushrooms.
2
Once both batches of mushrooms have been cooked and drained onto kitchen towel, place them back into the frying pan, over a high heat and deglaze with Verjuice. Continue cooking to reduce the Verjuice down to a glaze, then remove from heat and set aside. Keep warm.
3
Place a griddle pan over a high heat and once this is hot, toast each side of the ciabatta for 2 to 3 minutes.
4
To serve, place the toasted ciabatta onto a platter, divide the mushrooms and mushroom pate into four equal amounts and place on top of the ciabatta. Top with rocket, drizzle with Extra Virgin Olive Oil and season with freshly cracked black pepper.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
This Recipe Includes
If you liked this you might also like
See All Recipes