Recipe

Creamy mushroom bruschetta

  • 35 mins cooking
  • Serves 8
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Ingredients

Creamy mushroom bruschetta
  • 1/2 loaf ciabatta bread
  • 4 clove garlic, halved
  • 1/2 cup (125 millilitres) olive oil
  • 250 gram flat mushrooms, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 cup (125 millilitres) pouring cream
  • 125 gram button mushrooms, thinly sliced
  • 2 tablespoon finely grated parmesan cheese
  • 1/4 cup coarsely chopped fresh chives

Method

Creamy mushroom bruschetta
  • 1
    Preheat grill. Cut bread into 1.5cm thick slices; halve any large slices crossways. Toast under hot grill until browned lightly; while still hot, rub one side of each toast using three cloves of the garlic. Place toast on tray; drizzle half the oil evenly over toast.
  • 2
    Crush remaining garlic. In a medium frying pan, heat remaining oil; cook flat mushrooms and garlic until very soft. Add juice; stir over high heat until absorbed. Stir in cream. Stir in button mushrooms over high heat until almost all liquid is absorbed. Remove from heat; stir in cheese.
  • 3
    Just before serving, top bruschetta with mushroom mixture; sprinkle with chives.

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