A few years ago I tried mushroom bruschetta for the first time at a restaurant and I fell in love. I have wanted to make my own recipe for it ever since.
So here it is! It’s a mix of garlic, mushrooms, herbs, lemon zest, seasonings, olive oil and lemon juice. Place it on toasted piece of bread and enjoy!
Bruschetta technically just means toast that is rubbed with garlic and topped with some kind of topping. I place the garlic into the sauce so you don’t need to do any extra rubbing unless you want to.
I have a tomato bruschetta recipe HERE. It is the best in the summer when you can get fresh tomatoes from the garden or farmers market and placed on fresh French bread.
Back to this mushroom bruschetta, It is great on toasted sourdough or French bread. I even love it with ricotta cheese and avocado on toast like I have picture here too.
What you need to make this mushroom bruschetta:
Serves 4
- 6 cloves garlic – minced
- 5 ounces white mushrooms or porcini – diced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon black pepper (more or less according to personal preference)
- dahs cayenne pepper
- 1 teaspoon Italian herbs
- Zest of a lemon
- Juice of a small lemon or half of a large lemon
Instructions
- Add all of the ingredients into a bowl, mix together and enjoy over toasted bread!
How simple is that! simple and delicious is the name of the game most of the time and I love it!
Mushroom Bruschetta
Ingredients
- 6 cloves garlic – minced
- 5 ounces white mushrooms or porcini – diced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon black pepper more or less according to personal preference
- dahs cayenne pepper
- 1 teaspoon dried Italian herbs
- Zest of a lemon
- Juice of a small lemon or half of a large lemon
Instructions
- Add all of the ingredients into a bowl, mix together and enjoy over toasted bread!