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Wild Mushroom Bruschetta

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Wild Mushroom Bruschetta


3 garlic cloves, separated
6 ½ cups coarsely chopped cremini mushrooms (about 1/2 pound)
3 cups coarsely chopped oyster mushroom caps (about 4 ounces)
2 ½ cups coarsely chopped chanterelle mushrooms (about 4 ounces)
2 tablespoons finely chopped flat-leaved parsley
1 teaspoon extravirgin olive oil
½ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
12 slices rustic bread (1/2 oz.)
Cooking Spray
½ cup (2 oz) grated Parmigiano-Reggiano cheese

To make

For the wild mushroom bruschetta, slices of toasted rustic bread are sprinkled with cooked, sliced wild mushrooms and shavings of Parmigiano-Reggiano cheese.
Pass 2 cloves of garlic through a meat grinder. Cut the remaining cloves in half; set aside.Put the mushrooms in a food processor; chop 10 times or until they are finely chopped. Add the minced garlic, parsley, and vegetable oil to a large nonstick skillet; cook for 30 seconds over medium-high heat. Add the mushrooms; cook for 6 minutes or until the liquid has evaporated and the mushrooms are tender, stirring constantly. Remove from heat; season with salt and pepper. Allow to cool slightly.Lightly brush both sides of the bread with cooking spray. Preheat a grill pan over medium-high heat; add half of the bread. Cook for 1 minute on each side or until browned. Rub 1 side of each slice of bread with the cut garlic clove halves. Repeat with the remaining bread and garlic. Place about 2 tablespoons of the mushroom mixture on each slice of bread, and top with about 2 teaspoons of cheese.
  Views: 16
  Published: 11/20/2023 7:56 PM

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