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Bruschetta With Mixed Mushrooms by Briciole

Serves 4

Celebrate summer with a seasonal take on the classic bruschetta by Briciole, the iconic Marylebone-based trattoria, café bar, and deli.

With sourdough bread grilled on the barbecue and topped with wild mushrooms, it’s perfect for that late afternoon aperitivo in the garden. Add a few slices of black truffle if you’re feeling fancy, and enjoy with your friends – and an Aperol Spritz, of course. Salute!

What you'll need

4 slices Sourdough bread

100g sliced Mixed wild mushrooms (if in season) or cultivated mushrooms

1 clove of Garlic

10g chopped Fresh parsley

2g dry Oregano

1 small Sweet red chilli (seeded and finely sliced)

50ml Extra virgin olive oil


Black pepper

How to make it

Step 1

Peel the garlic and slice it in half.

Step 2

Heat half of the garlic in a sautée pan with half of the olive oil until golden brown.

Step 3

Remove the garlic and add the mushrooms. Cook the mushrooms on a high heat for about 5 minutes. When almost ready add the chili, parsley salt and oregano.

Step 4

Grill the bread both sides (for best results, use a barbeque). Rub the rest of the garlic on each slice of the bread and pour the rest of the olive oil on top.

Step 5

Place the sautéed mushrooms on each bruschetta and grind some black pepper on top. If you have some, add few slices of black truffle to spoil yourself!

Step 6

Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!

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