Mushroom bruschetta

Cooking Vegetarian Mushroom bruschetta

Start your summer barbecue with this tasty mushroom bruschetta.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place mushrooms in a bowl with onion. Whisk 1/2 cup (125ml) olive oil and garlic in a small bowl, then add oregano and season with sea salt and freshly ground black pepper. Add to vegetables, turn to coat, then set aside for 15 minutes.
  2. Preheat barbecue or chargrill pan to medium-high heat. Combine sour cream and mustard, then season. Whisk extra virgin olive oil and lemon juice in a small bowl. Brush bread on both sides with remaining 1 tablespoon olive oil, then cook for 1 minute each side or until lightly charred. Rub with garlic and keep warm.
  3. Cook mushrooms and onions for 3-4 minutes until lightly charred.
  4. To serve, divide rocket among plates and drizzle with lemon vinaigrette. Spread sour cream mixture on toasted bread, top with mushrooms and onions, and scatter with extra oregano.

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6 field mushrooms, thickly sliced
1 red onion, thickly sliced into wedges
145ml olive oil
2 garlic cloves, finely chopped, plus 1 clove, halved, to rub
1/4 cup oregano leaves, plus extra leaves to serve
1/2 cup sour cream
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
1 tbsp lemon juice
8 thick slices sourdough bread
Rocket leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
8
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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