Bruschette with Sautéed Mushrooms

The bruschetta with sautéed mushrooms is a delicious appetizer that combines the crunchiness of toasted bread with the rich and aromatic flavor of mushrooms. Here’s how to prepare it.

Ingredients

• 4 slices of homemade bread or bruschetta bread
• 400 g of mushrooms (champignons or mixed)
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt
• Black pepper

Preparation

1. Clean the mushrooms with a damp cloth to remove any dirt residue. Avoid washing them under running water to prevent them from soaking. Slice the mushrooms or cut them into pieces according to preference.
2. In a large pan, heat a drizzle of extra virgin olive oil and add a peeled garlic clove. Let it lightly brown.
3. Add the mushrooms to the pan with the garlic, sprinkle a pinch of salt, and cook over medium-high heat for about 5-10 minutes, until the mushrooms are golden and have lost their vegetable water.
4. Meanwhile, toast the bread slices. You can use an oven, toaster, or grill to achieve a crispy and slightly golden surface.
5. Almost at the end of the mushroom cooking, adjust the salt and pepper and add chopped fresh parsley. If you prefer, you can remove the garlic or chop it finely and reincorporate it into the mushrooms.
6. Arrange the toasted bread slices on a serving plate. Spread the hot sautéed mushrooms over the bread slices.
7. Complete with another round of raw extra virgin olive oil and, if you like, an additional sprinkle of pepper or chopped parsley.

Curiosity

The word “trifolati” originates from the custom of cooking mushrooms with three simple basic ingredients: oil, garlic, and parsley (clover). Today, the term is used to describe the preparation of finely sliced mushrooms quickly sautéed in a pan with these aromatic ingredients.