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Seared mushroom bruschetta
Prep: 6 min Cook: 10 min Servings: 4by Peter Brown100 recipes>I adapted this from a recipes I found on the internet This mushroom dish is really easy to prepare and it is perfect as a starter or even as a light lunch with salad. Ingredients
- 250g Porcini or lge black or white (not button) mushrooms roughly chopped
- 1 tablespoon brandy
- 1-2 tablespoons butter (you can use olive oil but butter tastes best)
- Freshly ground coarse black pepper
- Coarse salt
- 4 cloves of garlic, peeled, flattened and finely chopped
- ½ cup fresh basil, chopped
- 4 slices of Italian, Portuguese or sourdough bread
- For the bread
- Extra virgin olive oil
- Finely chopped rosemary
- Black pepper
Directions
- Prepare the bread first by brushing them lightly with olive oil and grilling them until golden brown.
- Turn the bread over and repeat.
- Remove from grill, sprinkle with chopped rosemary and black pepper and keep warm.
- In a hot saucepan, add the butter and mushrooms and brown quickly.
- Reduce heat (and add more butter if necessary) season with salt and pepper and sprinkle in the chopped garlic and the brandy and let it lightly simmer for one minute.
- On four plates, place a slice of toasted bread and spoon the mushrooms on the bread and garnish with basil.
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