Creamy Mushroom Bruschetta
Indulge in the ultimate comfort food with this creamy mushroom bruschetta recipe. Savory sautéed mushrooms combined with a luxurious double cream sauce are piled high on crispy ciabatta slices, creating a decadent dish bursting with earthy flavors. Finished with a drizzle of balsamic vinegar for a touch of tanginess, every bite is a delightful mix of textures and tastes. Get ready to treat your taste buds to a delicious and satisfying culinary experience.
— Constant Cookbook
Ingredients
- 1 Bruschetta Loaf
- 300g Mushrooms, chopped (Any kind but i prefer chestnut)
- Diced 1/2 red onion
- 450ml Double Cream (Add more for saucier)
- Freshly chopped parsely
- Salt and pepper
- Balsamic vinegar to top (optional)
- Butter for frying
Instructions
- Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
- Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
- Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
- Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
- Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.
Yield
Serves 2
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