Bruschetta with Sautéed Mushrooms
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 199
- Carbohydrates g 33.8
- of which sugars g 1.7
- Protein g 6.3
- Fats g 4.3
- of which saturated fat g 0.66
- Fiber g 3
- Sodium mg 654
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
PRESENTATION
So, here's the thing: mushroom bruschetta, especially from Central Italy, is just amazing. Really. Autumn flavors? They shine. You won't find the usual tomato topping here. Nope. This one’s all about those tender, aromatic porcini mushrooms. They give this easy mushroom bruschetta recipe a rich, earthy twist. And you know what? When the weather cools, that's when mushrooms are at their peak. Italians just love it.
Thing is, this mushroom bruschetta isn’t your typical kind. It’s got this moist and almost buttery feel, thanks to the sautéed mushrooms. Perfect, right? As a snack, appetizer, or even a quick bite on the go, it’s a hit. The porcini mushrooms fill the room with this deep, woodsy aroma—seriously, it’s like walking through forests in Umbria or Tuscany. And that nutty, golden flavor? Super super good, especially when cooked just right with olive oil and garlic. Yum.
And listen, imagine biting into a slice of Italian bread topped with these juicy mushrooms. Whether you serve it hot or cold, this easy mushroom bruschetta recipe is always comforting. So good. When you’re after something different from the usual tomato version, this is it. Families in Central Italy, they keep it simple. Just a drizzle of olive oil, maybe some fresh herbs, and that crispy bite of toasted bread under all those mushrooms.
This vegetarian bruschetta recipe pairs with anything. For real. It’s a fun way to show off what’s fresh at the market in the fall. Mushroom lovers—me included—swear by this garlic mushroom bruschetta. When you crave a quick, homemade starter, it really really highlights the taste of local porcini. If you ever try this at an Italian gathering, you'll totally see how people appreciate the mix of rich flavors, simplicity and tradition. Proof that simple ingredients can create something unforgettable.
- INGREDIENTS
- For the Bruschetta
- Homemade bread 8 slices - of durum wheat semolina
- Mushrooms 7 oz (200 g) - mixed
- Cherry tomatoes 0.67 cup (100 g)
- Peperoncino ½
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Bruschetta with Sautéed Mushrooms
To prepare bruschetta with sautéed mushrooms, clean the mushrooms by removing the earthy part and wiping them with a damp cloth 1, slice the porcini and champignons thinly 2, and leave the honey mushrooms whole. Heat 4 tablespoons of oil in a large non-stick pan, add the mushrooms and brown them over medium heat for a few minutes 3, stirring gently so as not to break them; season with salt and bring to cooking (it will take about 5 minutes). Finally, sprinkle with plenty of chopped parsley and set aside; you can refer to our website to prepare Sautéed mushrooms.
Clean the tomatoes, cut them into quarters, and place them in a bowl, season with salt and oil, and if you like, some finely chopped fresh chili, then let them rest to release their watery part 4. Slice the bread into pieces about 1/2 inch thick 5, which you will toast on a grill (or in the oven), with a drizzle of oil 6. The toasting should last no more than 2 minutes per side, so that the slices color but do not become too dry.
Rub the garlic clove on each slice 7. At this point, take the tomatoes and combine them with the now warm mushrooms 8, mix well and start composing the bruschetta 9: with the help of a spoon, drizzle the bread slices with a bit of the tomato juice; then place a generous spoonful of tomatoes and mushrooms on each bread slice. If desired, drizzle with a bit of raw oil.