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Bruschetta with mushrooms

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Ingredients for 8 servings:

  • 250 g mushrooms, small brown
  • 2 sprigs rosemary
  • 5 tbsp olive oil
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 4 rolls (baguette), for baking
  • 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean and quarter the mushrooms. Pluck the needles from 2 rosemary sprigs, chop them, and fry them with the mushrooms in hot olive oil for about 5 minutes. Season with salt, pepper, and balsamic vinegar, and remove from the heat. Halve the rolls and bake in the oven for about 10 minutes; they should be lightly browned. Peel and halve the garlic, rub it into the cut sides of the rolls, and arrange the mushrooms on top. Drizzle the rolls with the remaining pan juices. Tastes delicious both hot and cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Bruschetta with mushrooms