Food & Wine
Balsamic mushroom bruschetta
Tasty, flavourful, yet also light, bruschetta is the perfect appetiser. This balsamic mushroom bruschetta variation will seriously impress your guests.
Makes: 24 pieces of bruschetta
Ingredients:
- 1 small baguette, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 2 scallions minced
- 100 grams Maitake mushrooms, cleaned and shredded
- 100 grams Shiitake mushrooms, cleaned, stems removed and sliced
- 100 grams Shimeji mushrooms, root end trimmed and separated
- 1 teaspoon fresh thyme leaves
- Salt and pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced flat-leaf parsley
Method:
- To being, preheat your oven to 170°C.
- Put a tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
- Place bread on baking sheet and bake until golden brown and crisp.
- Remove pan from oven and give each piece a wipe with a clove of garlic.
- Add minced scallions and two tablespoons in a medium sized pan and sauté.
- Add mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
- Season with salt and pepper to taste and then add the balsamic vinegar. Toss to glaze.
- Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
- When ready to serve, top each slice of bread with mushroom mixture.
What’s your favourite variation on bruschetta? Let us know in the comments.
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