Mushroom bruschetta
Serves 2
Bruschetta topped with pan-fried
mushrooms seasoned with sea salt, cracked black pepper and flat-leaf
parsley.
3 tablespoons extra virgin olive
oil
2 cups sliced mushrooms (portobello or any type of large flat
mushroom)
4 thick slices of ciabatta (Italian crusty bread) — or use baguette
sliced on the diagonal instead
1 clove garlic — peeled and cut in half
1 tablespoon finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
HEAT 1 tablespoon of olive oil in a
frying pan over a medium heat. ADD the mushrooms and cook for 4-5
minutes, stirring regularly. WHILE the mushrooms are cooking, toast
the ciabatta slices under an oven broiler (griller) until golden on
both sides. RUB one side of each slice of ciabatta with the cut side
of garlic and drizzle 1 tablespoon of the olive oil evenly over the
slices. STIR the reserved tablespoon of olive oil, parsley, salt and
pepper through the mushrooms and spoon equal amounts on top of each
bruschetta. SERVE immediately.
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