Mushroom Bruschetta – Back 2 Back

I shall occasionally be doing some recipes with back 2 back themes, whether it has to do with the type of dish or the ingredient. For some reason, I was eating a lot of bruschettas lately. Or some version of bruschettas if you could say that any topping on a slice of baguette is somewhat categorise as a bruschetta.

I’ve never made or ate this before but after making it once, I am forever hooked. This is the type of meal I like to eat when I only have to cook for myself. It’s hearty, satisfying, not to mention delectably gratifying.

Mushrooms are that type of ingredient that taste really good even with little seasoning. And to just think when I was a kid, all the mushrooms I ate were mostly from a can. I don’t blame my mom though, my siblings and I for some reason refused to eat mushrooms. I only developed this palate after meeting my husband-then-boyfriend. Better late than never.

I kind of disregarded plating and presentation with this dish. I know from research that toppings for bruschettas are arranged neatly on top of the bread but I like that the mushrooms are abundant and overflowing. Again, this is a dish just for one, so do whichever makes you happy!

MUSHROOM BRUSCHETTA RECIPE

Ingredients;

A rice bowl of brown mushrooms, sliced
A rice bowl of fresh shitakes, stems removed and sliced
2 cloves of garlic, chopped
Fresh parsley, chopped
Butter
Olive oil
Black Pepper
Pinch of salt
Few slices of baguettes
Water

Steps;

1. Heat your grill till it’s hot. Drizzle a little olive oil over your sliced baguettes and place them on the grill to char and toast.
2. What I like to do when the toasts are ready is rub them on each side with a clove of garlic while it’s still hot.
3. Heat a frying pan with a little olive oil and some butter. Add your chopped garlic, sautee it and then quickly add all your chopped mushrooms. Add salt, black pepper and half of the parsley. Sautee everything till they’re soft and cooked. Add a little water to the pan.
4. Plate your mushrooms over the baguettes and sprinkle the rest of the parsley on top. Eat while it’s still warm.

Enjoy!

Back 2 Back with Tomato Bruschetta