Melting mushroom bruschetta


Ingredients 10
Servings 12
Time 10 min

Ingredients

  • 1
    French loaf
  • 60
    ml
    olive oil
  • 6
    cloves garlic, crushed
  • 250
    g
    fresh button mushrooms, sliced
  • 200
    ml
    dry sherry
  • 100
    ml
    water
  • 2
    red chillies, sliced
  • 5
    ml
    fresh rosemary chopped (or half as much dried)
  • 30
    ml
    lemon juice
  • salt and freshly ground black pepper
 

Method

20 min
 
Preheat oven to 200 ºC. Cut French loaf into 2 cm thick slices. Place the slices of bread on a baking tray and toast in the oven for about 10 minutes or until golden. While the bread is toasting, heat the olive oil and sauté the garlic for 1 minute. Add the mushrooms and cook for a further 2 minutes. Add the sherry, water, chillies, rosemary, lemon juice and seasoning and cook over a high heat until most of the liquid has evaporated, but the mixture is still moist. Top the toasted bread with the mushroom mixture and serve immediately as a party snack or starter with a glass of chilled dry sherry. Makes 12-16.
 

Read more on: starch
 

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