Wow, I never knew that sauteed fresh shitake mushrooms could go well with baguette. I got this mushroom bruschetta recipe from the Flavours Mag and I knew that I had to try it out and it turned out to be fantastically good. The wonderful aroma from the sautéed shitake mushroom and the melded flavors of the garlic and dried Italian parsley did wonders to my salivary glands :))
Piggy gal and I had mushroom bruschetta for dinner , and you know what... we both finished the whole lot. The bruschetta was light, intriguing and delightful . The recipe actually calls for fresh button mushrooms but since I had a packet of fresh shitake , I gave it a twist and used shitake instead and voila....it was delicious !
Mushroom Bruschetta
Ingredients:
3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)
Preparation:
Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color . Add parsley and seasoning to taste. Remove when the mushrooms are lightly browned, Served on toasted baguette.
Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.
3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)
Preparation:
Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color . Add parsley and seasoning to taste. Remove when the mushrooms are lightly browned, Served on toasted baguette.
Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.
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