Bruschetta with sautéed mushrooms

Name: Bruschetta con funghi trifolati
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 4-6 fette di pane casereccio; 400 g di funghi champignon a fette; 2 spicchi di aglio (1 per i funghi, 1 per il pane); Prezzemolo fresco abbondante; 50 ml di vino bianco secco; Olio extravergine; Sale, pepe nero; Timo fresco; Parmigiano a scaglie (per finire); Uovo in camicia (per versione più ricca)

Bruschetta con funghi trifolati

Crispy bruschetta with sautéed mushrooms, Parmigiano Reggiano and scent of garlic, parsley and thyme.

25 min

4 servings

Easy

Bruschetta with sautéed mushrooms is a warm and tasty appetizer, perfect for a lunch or dinner and also practical for a rustic aperitif. rustic country bread toasted offers a crunchy base, while the mushrooms, browned over high heat, concentrate their flavor and acquire a golden surface. The dry white wine helps make the dressing more aromatic, with a dry note that balances the natural intensity of the garlic and the scent of the parsley. Parmigiano Reggiano flakes adds flavor and a richer texture, while black pepper and extra virgin olive oil poured raw, off the heat They complete the dish. A poached egg is an optional addition that makes the dish more filling. This recipe is considered a traditional dish.

Instructions

Voice reading

3 steps · natural Italian voice

Sauté the mushrooms

Heat extra virgin olive oil in a skillet roomy with one clove of garlic crushed, over high heat. Combine the mushrooms in a single layer and do not stir them for 2-3 minutes, until they form a golden crust. Stir, deglaze with white wine, season with salt and pepperCook for another 3-4 minutes. Garnish with plenty of fresh parsley and thyme.

Toast the bread

Toast the slices of rustic country bread on the grill or in the oven, until they are crispy and golden on the surface. While they are still hot, rub each slice with the clove of garlic raw, so the bread absorbs its aroma without losing its consistency.

Assembling the bruschetta

Spread the sautéed mushrooms on the toasted bread and garnish with flakes of Parmigiano Reggiano, black pepper and a drizzle of olive oil extra virgin raw, off the heatServe the bruschetta warm. For a richer version, add a poached egg just before serving.

Chef's Tips

The editorial team recommends cooking the mushrooms in a single layer without stirring them for the first 2-3 minutes: this will allow them to brown evenly without releasing too much water right away.