Sauteed Mushroom Bruschetta
This recipe is based off of an inspiring dish that two of my favorite cooking personalities, Gabriele Corcos and Debi Mazar, concocted with ingredients I never would have thought of for bruschetta. Bruschetta doesn’t always have to be topped with tomatoes and honestly, you can use your imagination to create some wonderful variations. Bruschetta is essentially grilled bread rubbed with garlic, olive oil, salt, pepper, and topped with something. I personally love mushrooms and bruschetta topped with mushrooms, basil, and parsley is a delicious combination that stands up to any tomato bruschetta.
Rub grilled Italian bread with garlic and drizzle with olive oil. Then salt and pepper them.
Add your mushroom topping and plate. Very delicious.
- 1 loaf Italian bread
- 1 carton white button mushrooms
- Handful of fresh parsley (chopped)
- Handful of fresh basil (chopped)
- 3-4 cloves of garlic (minced)
- 4 tbsp olive oil
- Salt and pepper
- Preheat oven to 375, slice the Italian bread, drizzle with olive oil, salt and pepper, and bake until the bread is toasted. About 15 minutes. Turn the bread half way through.
- Wash and slice your mushrooms. Heat the olive oil over medium low heat and add the garlic. Saute until fragrant, about 1 minute. Do not burn.
- Add the mushrooms. The mushrooms will absorb the oil but try not to add more as they will eventually release their juices. Cook for 10 minutes or until the mushrooms are soft.
- Add the parsley and basil. Cook for another 5 minutes.
- Put a little of the mushroom mixture on each of the slices of grilled Italian bread. Salt and pepper and drizzle with a little more olive oil. Serve.