🍄 Mushroom bruschetta
Mushroom bruschetta, or bruschetta ai funghi, is toasted rustic bread topped with mushrooms sautéed with garlic and parsley and finished with a few drops of truffle oil. The mushrooms bring a deep, earthy flavour and the truffle oil a strong aroma, while the bread stays crisp underneath. It is served as an antipasto, especially in autumn.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 slices rustic bread
- 400 g mixed mushrooms, sliced
- 2 garlic cloves (1 chopped, 1 halved)
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- 1 tsp truffle oil
- Salt and black pepper
Method
- Heat the olive oil in a wide pan, add the mushrooms and cook over high heat for 6–8 minutes until browned and their liquid has evaporated.
- Add the chopped garlic for the last minute, then season and stir in the parsley.
- Toast or grill the bread and rub it with the cut garlic clove.
- Spoon the mushrooms onto the toast and finish with a few drops of truffle oil.
How to make it lighter
- Mushrooms soak up oil — cook them in a hot non-stick pan with 1 tbsp (≈ 120 kcal) for the whole batch.
- Truffle oil is intense: a few drops are enough for aroma.
- Make the mushroom layer generous and the bread thin.
History
Bruschetta comes from central Italy, where grilled bread rubbed with garlic and olive oil has long been a rustic snack. Mushroom toppings are a popular autumn variation, particularly in regions known for wild mushrooms and truffles such as Umbria and Tuscany.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →