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Bruschetta with mushrooms

Category Vegetables & mushrooms

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  • 30 minutes
  1. 20 g dried mushrooms
  2. 1 clove of garlic
  3. 1 onion
  4. 200 g mushrooms
  5. 4 stalks parsley
  6. salt, pepper
  7. 5 tbs olive oil
  8. 12 slices white bread (e.g. ciabatta)
  9. 3 twigs oregano

1. Soak the dried mushrooms in warm water for approx. 15 minutes.

2. Peel the garlic and onion, clean the mushrooms with a brush or cloth.

3. Squeeze out the soaked mushrooms, put in the Quick Cut with the garlic and onion, and chop finely. Gradually add the parsley leaves and mushrooms in the Quick Cut and chop too.

4. Add the mushroom mixture to the pan. Heat the pan on highest level up to the roasting window, switch to a low level and roast the mushroom mixture. Season with salt, pepper, and two tablespoons of olive oil. Remove the pan from the hob.

5. Drizzle the rest of the olive oil on the bread slices.

6. Heat the pan on highest level up to the roasting window, switch to a low level, add half of the bread slices in the pan and roast for approx. 1 minute.

7. Turn over the bread slices and roast the second side for approx. 1 minute too. Remove from the pan and roast the rest of the slices in the same way.

8. Meanwhile, spread the mushroom mixture on the toasted bread slices, garnish with some oregano and serve immediately.

9. Top the rest of the bruschetta in the same manner and serve.

This recipe has been tested and approved by AMC.

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