Cakes, snacks and appetizers

Mushroom Bruschetta

Name: Mushroom Bruschetta
Prep time: 15 min
Yield: 6 portions
Ingredients: 6 slices of Italian bread (loaf), lightly toasted (180 g); 1 garlic clove (3 g); 3 tablespoons of olive oil (45 ml); 1 cup of button mushrooms, cut into 4 pieces (40 g); 1 cup of fresh shimeji mushrooms, separated (70 g); 1 cup of dried shiitake mushrooms, rehydrated and chopped (25 g); 2 pinches of salt (0.8 g); 1 pinch of black pepper (0.2 g); 1 tablespoon of chopped parsley (5 g)

Preparation time: 15 min

Serves: 6 portions

Bruschetta is always a great option for a simple and tasty appetizer. Our recipe gets even more umami with mushrooms!

Three types of mushrooms – button, shimeji, and shiitake – together to make the bruschetta super special. Try this easy mushroom bruschetta recipe on any occasion!

Ingredients

6 slices of Italian bread (loaf), lightly toasted (180 g)
1 garlic clove (3 g)
3 tablespoons of olive oil (45 ml)
1 cup of button mushrooms, cut into 4 pieces (40 g)
1 cup of fresh shimeji mushrooms, separated (70 g)
1 cup of dried shiitake mushrooms, rehydrated and chopped (25 g)
2 pinches of salt (0.8 g)
1 pinch of black pepper (0.2 g)
1 tablespoon of chopped parsley (5 g)

Modo de preparo

On a tray, place the bread slices and lightly rub the surface with the garlic clove. Set aside.
In a medium saucepan, place the olive oil and heat over high heat. Add the fresh mushrooms and the dried shiitake, and sauté for 5 minutes, or until the mushrooms are tender. Add the salt and black pepper, and mix gently.
Place the sautéed mushrooms over the bread slices, sprinkle with parsley, and serve immediately.

Tips:

Lightly rubbing the garlic clove on the surface of the toasted bread is a way to give the bread a mild garlic flavor and aroma.
To rehydrate dried shiitake mushrooms, place them in a bowl and cover with hot water. Leave for 25 minutes and drain.

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