Bruschetta con funghi

I wanted to make artichokes with basil butter as a starter for the girls. In the supermarket though, I found that the artichokes were way too expensive. So, when I saw they had a nice assortment of mushrooms and some ripe tomatoes, I decided to make two types of bruschetta instead. The recipe for the bruschetta con pomodori you already got and now I will tell how I made the bruscetta con funghi. It was delicious by the way!



Bruschetta con funghi

olive oil
2 cloves of garlic, thinly sliced + 2 cloves of garlic
300-350 g mixed mushrooms (I used oyster, shiitake and ordinary mushrooms), roughly sliced
4 slices of rustic bread
1 tablespoon of butter
handful of flatleave parsley, chopped

* heat the oven to 200 C
* heat the oil and add the garlic and mushrooms
* stir fry on a medium heat for 10 minutes
* in the meantime, roast the bread slices for 10 minutes in the oven, or fry them in a pan
* cut 2 cloves of garlic in half and rub the bread with the garlic
* back to the mushrooms: add 1 tablespoon of butter and 1 handful of chopped parsley and raise the heat for a minute
* then spoon the mushroom mixture onto the slices of bread
* have a good glass of dry white wine to go with it!