Melting mushroom bruschetta

Ingredients 10
Servings 12
Time 10 min


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.