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Bruschetta with mushrooms

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Ingredients for 4 servings:

  • 500 g mushrooms (wild mushrooms), mixed
  • 2 cloves garlic
  • 1 bunch shallot(s)
  • 150 g tomatoes, fresh
  • 80 g tomatoes, dried
  • 1 tbsp olive oil
  • ½ bunch thyme
  • 1 stalk(s) baguette(s)
  • 50 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and chop the mushrooms. Peel and chop the garlic and shallots. Wash the fresh tomatoes, quarter them, and remove the stems. Deseed and dice them. Dice the sun-dried tomatoes. Heat oil in a pan. Sauté everything briefly in the pan, then season. Wash the thyme, dry thoroughly, and pick off the leaves. Preheat the oven to 200°C (180°C fan/gas mark 3). Now slice the baguette diagonally. Toast or roast in the oven. Remove the mushroom mixture from the pan and place it on the warm baguette. Sprinkle with thyme leaves and grated Parmesan cheese. Bake in the oven for 5 minutes. Serve warm.

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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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