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
Salt
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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