This wild mushroom bruschetta recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.
Ingredients
- 4 slices sourdough bread (such as Pugliese)
- 3 garlic cloves (1 halved and 2 finely chopped)
- 3 Tablespoon extra virgin olive oil
- 225 Grams mixed wild mushrooms (such as porcini, chanterelles, and portobello muchrooms)
- 2 Tablespoon butter
- 1 small onion (finely chopped)
- 4 Tablespoon white wine
- salt and pepper
- 2 Tablespoon parsley (coarsely chopped fresh flat-leaf parsley, to garnish)
Instructions
- Brush bread with a little oil and toast until crisp; rub each warm slice with the halved garlic clove.
- Clean cultivated or expertly identified edible mushrooms with a brush or damp towel, then slice. Never use unidentified wild mushrooms.
- Heat remaining oil and butter in a skillet. Soften onion, then add chopped garlic and mushrooms; sauté until the liquid evaporates.
- Add wine and simmer until mostly reduced. Season, spoon onto toast and scatter parsley over the top.
Recipe details
Prep: 15 min · Cook: 15 min · Yield: 4
Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.