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.
, chestnut mushroom
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