Wild mushroom bruschetta

Swap sweet tomatoes for warm garlic mushrooms to make this comforting version of bruschetta.

Recipe «Wild mushroom bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup extra virgin olive oil, plus extra to brush bread, 30g unsalted butter, 2 cups mixed mushrooms, halved if large, 2 eschalots, finely chopped, 3 garlic cloves, 2 finely chopped, 1 halved , 1/4 cup dry white wine, 4 slices woodfired or sourdough bread, 2 tbsp chopped flat-leaf parsley .

Ingredients:

• 1/4 cup extra virgin olive oil, plus extra to brush bread 
• 30g unsalted butter 
• 2 cups mixed mushrooms, halved if large 
• 2 eschalots, finely chopped 
• 3 garlic cloves, 2 finely chopped, 1 halved 
• 1/4 cup dry white wine 
• 4 slices woodfired or sourdough bread 
• 2 tbsp chopped flat-leaf parsley 

Instructions

1. Heat oil with 15g butter in a large frypan over medium-high heat. Cook mushrooms for 1-2 minutes until wilted. Remove and set aside. Reduce the heat to medium. Add remaining 15g butter to frypan with eschalot and chopped garlic. Cook, stirring, for 2-3 minutes until soft, then add wine and cook for 2-3 minutes until evaporated. Return mushrooms to the pan and keep warm.
2. Meanwhile, heat a chargrill pan over medium-high heat. Brush bread on both sides with extra oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove.
3. Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.