Garlic mushroom bruschetta low shot horizontal by Kirsty Begg for Stocksy United

Garlic mushroom bruschetta low shot horizontal

Part of a series showing the preparation of garlic mushroom bruschetta. Makes 2 bruschetta 150-200g sliced mushrooms of your choice (we used chestnut) 1-2 garlic cloves good splash of olive oil 2 thick slices of thick bread (we used panini) salt and pepper chopped fresh parsley, optional Heat a frying pan to a medium temperature and preheat the grill. Add olive oil and minced or finely chopped garlic and cook off for a minute, then add the sliced mushrooms and cook for a few minutes until softened. While the mushrooms are cooking, grill the bread until lightly browned. For extra garlic flavour, you could rub a cut garlic clove over the hot toasted bread after removing from the grill. Pile the mushrooms over the toast and season with salt and pepper, finishing with a sprinkling of chopped parsley if desired. For a tasty alternative, crumble over a favourite cheese and pop back under the grill for a minute or two until melted.

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Image #95817
Uploaded 27 September, 2013
Camera: Canon EOS 7D

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