Mushroom Sourdough Bruschettas Recipes

HOMEMADE ITALIAN BRUSCHETTA

Steps:

• Preheat oven to 400F. Slice the sourdough to 1/2" slices and then in thirds on the diagonal to create smaller pieces of bread.
• In a small bowl add 1/2 of the olive oil and the minced garlic. Use a basting brush to generously baste the bread with the garlic and olive oil. Place the pieces of bread on a baking sheet and bake for 10 minutes or until the bread is crispy and browned.
• In a large bowl add the chopped tomatoes, remaining olive oil, red onion, basil, oregano, salt and pepper. Mix to combine. Strain any excess juice from the mixture using a sieve.
• Top each toasted garlic crostini with a heaping spoonful of the bruschetta mix. Top with shaved parmesan if you wish and serve.

MUSHROOM SOURDOUGH BRUSCHETTAS

Steps:

• Preheat the oven to 200ºC/gas 6.
• Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
• Roast in the oven for 10 minutes, or until juicy.
• Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
• Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
• Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
• Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.

MUSHROOM AND OLIVE BRUSCHETTA

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA

Steps:

• Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
• Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
• Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
• To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
• Now toast your bread.
• Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

SOURDOUGH BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil. Bake for 10 minutes until crisp and golden.
• Rub the bread slices with the garlic. Mix the tomatoes with the basil, season to taste with salt and pepper and spread on the bread. Serve.