Mushroom bruschetta
- 17.07.2023
- 1 303
Start your summer barbecue with this tasty mushroom bruschetta.
Recipe «Mushroom bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- Cook mushrooms and onions for 3-4 minutes until lightly charred.
- 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.