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.
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
Sea salt
Freshly ground black pepper
1 lemon
2 slices of sourdough bread
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