Baked mushroom bruschetta or toast

Baked mushroom bruschetta or toast

By
From
Complete Mushroom Book
Makes
4
Photographer
Alastair Hendy

Bruschetta or toast? That is the question! Whichever, this dish is a welcome snack when you feel peckish. You will need large slices of Italian country bread, toasted, or if you want to call it toast, then use sliced bread. Either way, it is delicious. You can use any mushrooms you have to hand, but a good mixture would be hedgehog fungus, giant polypore, parasols and larch boletes.

Ingredients

Quantity Ingredient
300g mushrooms of choice
55g butter
4 tablespoons olive oil
1 garlic clove, finely chopped
1 small fresh red chilli, finely chopped
1/2 lemon, juiced
1 tablespoon parsley, finely chopped
6 tablespoons double cream
4 large slices italian country bread, toasted on both sides
100g taleggio or mozzarella cheese, cut into chunks
55g fresh breadcrumbs
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 230°C, or preheat the grill. Clean and trim the mushrooms as appropriate, and cut the larger ones into pieces if necessary.
  2. Sauté the mushrooms in the butter and oil, with the garlic and chilli, until slightly softened. Add the lemon juice and parsley and stir briefly. Add the double cream, and cook for about 10 minutes, or until the mushrooms are tender. Season to taste.
  3. Top each slice of toast with some of the mixture and dot with cheese. Sprinkle with the breadcrumbs and bake for 5 minutes in the preheated oven or put under the grill, until the cheese is bubbling. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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