Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Mushroom Bruschetta

December 4, 2012 by Zizi

Isn’t this mushroom beautiful? Its name is cloud funnel, a type of wild mushroom. It appears both in conifer-dominated forests and broad-leaved woodland in Europe and North America. When it’s cooked it has a strong, spicy aroma. Mixing with button mushrooms, fresh herbs and lemon juice it gives a tartish ragout. You can use any kind of wild or farmed mushrooms or a combination of both.

This bruschetta is a quick weekday dinner. Use good quality of sourdough bread and it’ll be perfect!

Mushroom Bruschetta
(Recipe: Jamie Oliver – Jamie At Home)

Ingredients (serves 2)

– 300 g mixed mushrooms (I used cloud funnel and button mushroom), wiped clean, sliced
– 2 cloves garlic, chopped
– 2 sprigs of fresh thyme, leaves picked
– 6 sprigs of fresh parsley, chopped
– 20 g butter
– 1 teaspoon chilli flakes
– juice of 1 medium lemon
– salt, pepper
– olive oil
– 4 slices of sourdough bread + 1 clove garlic

Method

In a large pan heat 2-3 tablespoons olive oil. Add mushrooms to the pan, give it a shake. Add the chopped garlic, thyme and parsley. Season with salt, pepper, chilli and leave to fry for 5-6 minutes.

Once the mushrooms have got some colour going on, add butter and lemon juice. Toss again and add 2-3 tablespoons of water into the pan to make a creamy sauce. Simmer for 1-2 minutes more until you have a simple sauce.

Toast the bread slices, rub them with garlic. Pile the mushrooms with the sauce on top of the bread.

Serve immediately!

Related Posts

  • Spinach Gorgonzola Strudel With Sesame Seeds From Karin Of Yum And More BlogSpinach Gorgonzola Strudel With Sesame Seeds From Karin Of Yum And More Blog
  • Tomato Bruschetta And A Little Bit Of Sunny TuscanyTomato Bruschetta And A Little Bit Of Sunny Tuscany
  • Stuffed Butternut Squash With Mushroom And CouscousStuffed Butternut Squash With Mushroom And Couscous
  • Vegan Fig Yoghurt Dessert With Walnut Vanilla CrumbleVegan Fig Yoghurt Dessert With Walnut Vanilla Crumble
  • Roasted Eggplant With Tahini Yoghurt SauceRoasted Eggplant With Tahini Yoghurt Sauce
  • Market Inspired Meals From Asha Of Fork Spoon Knife BlogMarket Inspired Meals From Asha Of Fork Spoon Knife Blog

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Related

Filed Under: lacto Tagged With: lemon, mushroom, sandwich, weekday dinner

« Superfood Breakfast: Spicy Pumpkin Granola
Black Pepper Garlic Tempeh With Cauliflower »

Hello!

Social Media

Search the Blog

Related Posts

  • Spinach Gorgonzola Strudel With Sesame Seeds From Karin Of Yum And More BlogSpinach Gorgonzola Strudel With Sesame Seeds From Karin Of Yum And More Blog
  • Tomato Bruschetta And A Little Bit Of Sunny TuscanyTomato Bruschetta And A Little Bit Of Sunny Tuscany
  • Stuffed Butternut Squash With Mushroom And CouscousStuffed Butternut Squash With Mushroom And Couscous
  • Vegan Fig Yoghurt Dessert With Walnut Vanilla CrumbleVegan Fig Yoghurt Dessert With Walnut Vanilla Crumble
  • Roasted Eggplant With Tahini Yoghurt SauceRoasted Eggplant With Tahini Yoghurt Sauce
  • Market Inspired Meals From Asha Of Fork Spoon Knife BlogMarket Inspired Meals From Asha Of Fork Spoon Knife Blog

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2025 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress