- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 230 kcal
Quick summary
“Bruschetta with fresh mushrooms sautéed in olive oil with garlic and gratin parmesan cheese is an earthy and cozy appetizer. The double pass through the oven ensures a crispy base and melted cheese embracing the aromatic fungi.”
What you need to know
- The quick sauté of mushrooms over high heat preserves the meaty texture without releasing excess liquid in the skillet.
- Pre-toasting the bread for 5 minutes forms a protective barrier that prevents the slice from softening with the sauce.
- The second bake at 200°C gratinates the grated Parmesan and melts the garlic flavors into the Italian bread.
Ingredients
Main
- 4 slices of Italian bread
- 200g of fresh mushrooms (shiitake or champignon)
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
- Grated parmesan cheese to taste
- Chopped parsley for garnish
Instructions
Principal
- Preheat the oven to 200°C.
- In a skillet, heat the olive oil and add the minced garlic. Sauté until golden brown.
- add the chopped mushrooms and cook until they are soft (about 5 minutes).
- Season with salt and pepper to taste.
- Meanwhile, place the bread slices on a baking sheet and take to the oven for 5 minutes, until lightly toasted.
- Remove the bread from the oven and distribute the sauteed mushrooms over each slice.
- Sprinkle parmesan cheese on top of each bruschetta.
- Return to the oven for 5 more minutes or until the cheese melts.
- Remove from the oven and decorate with chopped parsley.
- Serve hot and enjoy!
Chef's tips
- Clean fresh mushrooms with a damp paper towel or culinary brush instead of washing them in water so they do not get soggy.
- Lightly brown the minced garlic in the olive oil before adding the mushrooms so it doesn't turn bitter during the sauté.
- Sprinkle the finely chopped parsley only after removing the bruschetta from the oven to maintain the freshness and vibrant color of the leaves.
Variations
- Add fresh thyme leaves or chopped sage while sautéing the mushrooms to enhance the forest aromas.
- Add a tablespoon of dry white wine to the skillet to deglaze the bottom of the mushrooms before assembling.
- Rub a clove of garlic cut in half on the surface of the bread after the first toasting to double the intensity.
Substitutions
- Shiitake or champignon mushrooms can be replaced by shredded shimeji, sliced portobello, or paris mushroom.
- Grated Parmesan cheese can be swapped for Grana Padano, Pecorino, or thin slices of mozzarella.
- The Italian bread can be replaced by ciabatta bread, slices of rye bread, or rustic walnut bread.
How to store
The bruschetta should be tasted hot immediately after coming out of the oven. Leftover sautéed mushrooms can be stored in the refrigerator in a closed container for up to 3 days and reheated to fill new breads or omelets.
Can it be frozen?
Do not freeze the ready bruschettas, as the bread softens and the mushrooms become watery and lose consistency when thawing. Raw or sauteed mushrooms also do not maintain the same quality after domestic defrosting.
What to serve with
Harmonizes splendidly with elegant medium-bodied red wines, such as Pinot Noir or Italian Chianti. It is an excellent appetizer to precede creamy risottos, grilled red meats, or artisanal pasta.
Frequently asked questions
What to do so the bread doesn't burn on the second trip to the oven?
Pay attention to the maximum time of 5 minutes for the second stage, just enough for the cheese on top to melt.
How to know if the mushrooms are ready in the skillet?
They wilt slightly, acquire a bright golden color, and release an intense earthy aroma in about 5 minutes.
Can I use mozzarella cheese instead of parmesan?
Yes, mozzarella melts faster and creates an elastic and fibrous effect, while parmesan brings a more accentuated salty flavor.
Why shouldn't mushrooms be washed under the tap?
Mushrooms act like sponges and absorb water quickly, which prevents them from browning and getting crispy in the skillet.
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