Description
Mushroom Bruschetta is a delicious appetizer featuring perfectly cooked chestnut mushrooms sautéed in butter and garlic, served on toasted sourdough bread with fresh parsley and thyme for a flavorful and satisfying snack or light lunch.
Ingredients
Scale
Mushroom Mixture
- 200 g chestnut (brown) mushrooms, wiped clean and sliced thickly
- 40 g butter, preferably salted
- 3 cloves garlic, divided (1 whole, 2 minced)
- 4 or 5 sprigs of thyme
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped flatleaf parsley
Bread and Oil
- 4 slices day old sourdough bread
- ½ tbsp olive oil
Instructions
- Heat the pan: Place a pan over high heat until hot. Add the butter and wait for it to bubble before adding a handful of mushrooms. Cook for 1 to 2 minutes until browned, then push mushrooms to one side and add another handful. Repeat until all mushrooms are cooked.
- Toast the bread: While mushrooms are cooking, drizzle half the olive oil over one side of each bread slice. Place bread on a hot griddle pan; toast one side, then flip to toast the other side. Once toasted, rub the whole garlic clove over one side of each slice.
- Add aromatics to mushrooms: When mushrooms are nearly done, add the thyme sprigs and the minced garlic. Cook for an additional 1 to 2 minutes to infuse flavors. Season with sea salt and freshly ground black pepper to taste.
- Assemble and serve: Pile the cooked mushrooms on top of the toasted bread slices. Sprinkle with chopped flatleaf parsley. Serve immediately while warm for best flavor.
Notes
- Use day old sourdough bread for best texture and flavor when toasting.
- Substitute chestnut mushrooms with cremini or button mushrooms if unavailable.
- For a vegan option, replace butter with olive oil or vegan butter alternative.
- Serve as an appetizer or a light lunch paired with a simple salad or soup.
- Be sure not to overcrowd the pan when cooking mushrooms to allow them to brown nicely instead of steaming.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 1.9 g
- Sodium: 773 mg
- Fat: 21.5 g
- Saturated Fat: 11.2 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 39.9 g
- Fiber: 3.3 g
- Protein: 9.9 g
- Cholesterol: 43 mg
