Spicy mushroom bruschetta
Brown mushroom
30 minutes
Budget
Vegetarian
Ingredients
4 servings
375g
portobello mushrooms, sliced
150g
Stracciatella cheese
4
small brown onions, finely sliced into rounds
50g
butter
2
garlic cloves, minced
Salt and pepper to season
1
ciabatta loaf, sliced diagonally into 6 pieces
Olive oil
Recipe
Step 1.
Preheat the oven to 180°C/375°F and line a baking tray with parchment paper.
Lightly coat the ciabatta bread slices with olive oil. Toast in the oven for 10 minutes or until golden brown. Remove and cool.
Step 2.
In a medium frypan over medium to low heat, add half of the olive oil, butter and onions. Cook for 10 minutes until onions are soft and caramelized.
In the same frypan over medium to low heat, add remaining olive oil, butter, garlic, fresh thyme and mushrooms. Season with salt and pepper.
Cook for 10 minutes until mushrooms are soft, golden brown and slightly crisp on edges.
Step 3.
Turn off heat and cool slightly.
To assemble: spread stracciatella, top with generous amount of mushroom mix.
Finish with a drizzle of olive oil.
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