This wild mushroom bruschetta recipe is perfect for Sundays. There is nothing better than a nice bruschetta breakfast on a sunny day in the yard. This is a traditional Italian recipe with an exceptional taste!
- 4 slices sourdough bread, such as Pugliese (or Ciabatta)
- 3 garlic cloves, 1 halved and 2 crushed
- 2 tablespoons extra virgin olive oil
- 225 grams/ 8 oz. mixed wild mushrooms, such as ceps, chanterelles, and field
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion or 2 shallots, finely chopped
- 125 ml/ 4 fl oz. dry white wine or Marsala
- Salt and pepper
- 2 tablespoons coarsely chopped fresh flat-leaf parsley, to garnish
- Toast the bread slices on both sides under a preheated grill or in a preheated ridged griddle pan, then rub with the garlic halves and drizzle with the extra virgin olive oil. Transfer to a baking sheet and keep warm in a warm oven. Wipe the mushrooms thoroughly to remove any trace of soil, and slice any large ones. Heat the olive oil with half the butter in a frying pan, then add the mushrooms and cook over a medium heat, stirring frequently, for 3-4 minutes, or until soft. Remove with a slotted spoon and keep warm in the oven.
- Heat the remaining butter in the pan, add the onion and crushed garlic, then cook over a medium heat, stirring frequently, for 3-4 minutes, or until soft. Add the wine and stir well, then leave to bubble for 2-3 minutes, or until reduced and thickened. Return the mushrooms to the pan and heat through. The sauce should be thick enough to glaze the mushrooms.
- Season to taste with salt and pepper. Pile the mushrooms on top of the warm bruschetta, then garnish with the parsley and serve immediately.