Ultimate Mushroom Bruschetta Recipe

June 5, 2020

The Best Way to Eat Mushrooms

This mushroom bruschetta is one of our favorite ways to eat mushrooms. In this recipe, we like to combine different types of mushrooms with a couple of slices of sourdough bread. This bruschetta is very versatile and can be served for launch, or as a snack or starter. In fact, during the game season (August to February), when it’s easy to get wild birds like, grouse, quail, pigeon, and other birds, this bruschetta works really well with any of these birds simply roasted and served on top of it.

5 mins
15 mins


20 g (2 tablespoons) olive oil
300 g mixed mushrooms
2 cloves of garlic, 1 peeled and finely chopped, the other halved
2 sprigs thyme
2 sprigs Parsley
15 g (1 tablespoon) butter
0.5 g (1/8 teaspoon) dried red chilli
1 lemon
2 slices of sourdough bread

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  1. Put a large heavy frying pan, on the heat and add the olive oil. Add all the mushrooms to the pan and give it a shake to toss the mushrooms.
  2. Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt, pepper and the red chilli and leave to fry gently for 3 - 4 minutes. If the mixture becomes dry, add a little more olive oil.
  3. Once the mushrooms have got some color, add the butter and a squeeze of lemon. To finish this off add 2 to 3 tablespoons of water into the pan to create a creamy sauce.
  4. Now toast your bread. When toasted, rub the bread with the remaining garlic. Place each slice on a serving plat and pile the mushrooms and sauce on top.
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