Name: Creamy mushroom bruschetta
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 loaf ciabatta bread; 4 clove garlic, halved; 1/2 cup (125 millilitres) olive oil; 250 gram flat mushrooms, finely chopped; 1 tablespoon lemon juice; 1/2 cup (125 millilitres) pouring cream; 125 gram button mushrooms, thinly sliced; 2 tablespoon finely grated parmesan cheese; 1/4 cup coarsely chopped fresh chives

Ingredients

1/2 loaf ciabatta bread

4 clove garlic, halved

1/2 cup (125 millilitres) olive oil

250 gram flat mushrooms, finely chopped

1 tablespoon lemon juice

1/2 cup (125 millilitres) pouring cream

125 gram button mushrooms, thinly sliced

2 tablespoon finely grated parmesan cheese

1/4 cup coarsely chopped fresh chives

Method

1.Preheat grill. Cut bread into 1.5cm thick slices; halve any large slices crossways. Toast under hot grill until browned lightly; while still hot, rub one side of each toast using three cloves of the garlic. Place toast on tray; drizzle half the oil evenly over toast.

2.Crush remaining garlic. In a medium frying pan, heat remaining oil; cook flat mushrooms and garlic until very soft. Add juice; stir over high heat until absorbed. Stir in cream. Stir in button mushrooms over high heat until almost all liquid is absorbed. Remove from heat; stir in cheese.

3.Just before serving, top bruschetta with mushroom mixture; sprinkle with chives.

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Ingredients

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