With the move to my new blog’s home, I’ve been cleaning up posts, adding in printable recipe cards and fixing some of my photos. . I discovered that some of my recipes somehow didn’t make it in the transfer and this one was one of them. This recipe is too simple and good not to re-post so here it is! I hope you enjoy!
I love bruschetta. Give me some bread, a tomato, and some basil and I am set. Bruschetta is awesome because you can make a lot of it easily and, obviously it works well for appetizers or when you have a group of people coming over. Bruschetta is also extremely versatile and you can literally put whatever you want on top! I posted this recipe back when my mushroom obsession was only beginning . . this recipe is so simple and easy to make. If you like mushrooms and garlic, this is a must try! I hope you enjoy!
Recipe adapted from Donal Skehan. He’s so cute!
Simple Garlic Mushroom Bruschetta
- 2-3 tablespoon of olive oil split (depending on how much bread you are using)
- 1-2 garlic cloves roughly chopped
- 3-4 cups mushrooms thinly sliced (cremini mushrooms work well for this)
- 4-6 slices of a baguette any kind
- A generous pinch of sea salt and ground black pepper
- Freshly grated Parmigiano-Reggiano for garnish
- Fresh Parsley for garnish
- Heat a frying pan over a high heat and add 1 tablespoon of olive oil.
- Add the garlic and fry for 30 seconds, then add the sliced mushrooms.
- Saute the mushrooms until they are soft. Season with salt and pepper.
- While the mushrooms are cooking, in a separate frying pan or griddle pan, drizzle your bread with the remaining olive oil and toast, flipping and toasting on both sides, until golden.
- To assemble: Place a generous amount of the garlic mushrooms on each toast and season with sea salt and ground black pepper if needed. And garnish with the freshly grated Parmigiano-Reggiano and fresh parsley.