Method
This creamy garlic mushroom bruschetta is a rich and flavourful appetiser featuring golden toasted bread topped with creamy garlic mushrooms. Perfect for entertaining or as a light lunch.
1. Prepare the bread
Preheat the oven to 200°C fan (220°C conventional).
Slice the baguette into 8 equal slices, approximately 2cm thick. Arrange on a baking tray and brush both sides lightly with 1tbsp extra virgin olive oil.
2. Toast the bread
Bake for 8-10 minutes, turning halfway through, until golden and crisp. Remove from the oven and set aside.
3. Cook the mushrooms
Heat 15g butter and 1tbsp olive oil in a large frying pan over medium-high heat.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and most of the moisture has evaporated.
4. Add the garlic
Add the minced garlic and thyme leaves to the pan. Cook for 1 minute, stirring continuously until fragrant.
5. Make the creamy sauce
Reduce the heat to medium-low.
Pour in the 100ml double cream, then add the Parmesan cheese, salt, and black pepper. Stir well and cook for 2-3 minutes until the sauce thickens slightly and coats the mushrooms.
6. Assemble the bruschetta
Spoon the creamy garlic mushroom mixture generously over each toasted baguette slice.
7. Garnish
Sprinkle the chopped parsley over the top of each bruschetta.
8. Serve
Serve immediately while warm and creamy.
Tips
For extra flavour, rub a cut garlic clove over the toasted bread before adding the topping.
A mixture of chestnut, oyster, and shiitake mushrooms adds greater depth of flavour.
