Bruschetta with Mushrooms
by Editorial Staff
Cooking fragrant and tasty mushroom bruschetta with mushrooms and parsley.
Ingredients
- Baguette – 200-250 g
- Champignons – 450 g
- garlic – 4 cloves
- Olive oil – 2-3 tablespoons
- Butter – 25 g
- Lemon juice – 0.25-0.5 pcs. (taste)
- Parsley – 20 g
- Soy sauce – 2 tablespoons
- Ground black pepper – to taste
- Salt – as needed
Directions
- Peel the champignons and cut into slices about 0.5 cm thick.
- Peel the garlic and crush lightly on a board with the flat side of a knife. Finely chop the parsley, squeeze the juice from a quarter of the lemon.
- Cut the baguette (or ciabatta) into 1 cm wide pieces.
- Pour olive oil into a skillet and saute the garlic cloves over medium heat until golden brown (about 2-3 minutes). Remove the garlic from the oil and set aside for a while.
- Add the chopped mushrooms to the garlic-flavored oil remaining in the pan and fry them for about 10-12 minutes, over high heat, until the juice evaporates.
- Pour in 2 tablespoon. soy sauce and 0.5-1 tablespoon. lemon juice (to taste) and sauté the mushrooms for another 2 minutes.
- Turn off the heat and add the chopped parsley (save 1 teaspoon for the garlic oil), black pepper, and salt to taste. Mix everything thoroughly.
- Place the toasted garlic in a bowl or small deep container and grind it with a spoon or pestle until pasty. Add room temperature butter, the remaining 1 teaspoon. parsley and 1 teaspoon. lemon juice. Mix everything well. The bruschetta garlic oil is ready.
- Place the chopped baguette in a dry frying pan and fry the slices on both sides until golden brown.
- Brush the fried pieces of baguette with a thin layer of garlic oil.
- Place the fried mushrooms on top.
- If desired, sprinkle the mushrooms with another pinch of chopped parsley and serve the appetizer to the table.
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