With the rain lashing at my window panes, there is a temporary respite from the mercury onslaught. With the rains comes in a craving for some comfort and rustic dinner and the first thing that comes to my mind is bruschetta. Its my favorite antipasti. It is so versatile that you probably don’t need any guidelines. All you need to do is play with a different ingredients, think beyond tomatoes and then you have a beautiful bruschetta.
The key to any bruschetta is keep it simple and basic and what better than a mushroom bruschetta. A baguette piled with sautéed mushrooms, topped with fresh herbs and cheese – a magical outburst of flavor in your mouth. Mushroom bruschetta is a beautiful introduction to any dinner. It simply sparks your appetite. Whether you choose to use just one kind of mushroom or an exotic array of mushrooms available in the stores, the impeccable earthy flavors is what lingers on your palate. So why wait, toss up some mushrooms for the bruschetta, pour in a glass of wine and enjoy an amazing summer evening.
INGREDIENTS: (Makes 10 – 12 pieces)
- 1 french baguette, sliced into 1/2″ thick slices
- 4 cloves of garlic, peeled and crushed
- 1 medium sized onion, finely chopped
- 14 – 16 button mushrooms, stemmed and sliced (you can use mixed varieties of mushrooms)
- 6 tbsp olive oil
- 2 tbsp chili flakes
- 1/2 tsp lemon juice
- 1/3 cup fresh flat parsley, roughly chopped
- 10 – 12 basil leaves, roughly chopped
- 1/3 cup parmesan cheese, for garnishing (you can use goat cheese or bocconcini)
- salt, to taste
- freshly grounded black pepper, to taste
- In a bowl mix 3 tbsp of extra virgin olive oil, 1 tbsp chili flakes and half of the roughly chopped basil leaves and set aside.
- Heat the remaining olive oil in a saucepan on medium heat. Once its heated add chili flakes and sauté for 20 -30 seconds. Now add in crushed garlic and sauté for a minute.
- Now add in the onions and sauté until translucent.
- Add in the mushrooms and sauté well. After 30 – 40 seconds of adding the mushroom add salt and freshly grounded black pepper.
- While the mushrooms are getting sautéed, toast your bread in a grill pan or in the oven.
- Add 3/4th of the roughly chopped parsley leaves and mix well.
- Finish it off with lemon juice, mix it and take it off the heat.
- Its now time to assemble the bruschetta. Take the toasted bread, generously drizzle the olive oil mixture prepared in step one.
- Put the mushroom mixture on top. Garnish with parmesan cheese and remaining fresh parsley leaves.
EASY QUICK FIXES:
- If you don’t find a baguette, toast a brown bread and follow the same step.
- If you don’t find fresh herbs, not to worry, you can use dried herbs which is easily available. Use 1/2 tbsp of dried parsley and 1/2 tbsp of dried basil.