Truffle Mushroom Bruschetta

Truffle Mushroom Bruschetta

Food Recipes Truffle Oil Truffle Recipes
Bruschetta are such a deliciously simple dish to enjoy with drinks before dinner, or even with a simple green salad as a quick and easy light meal. Enhancing the earthy mushroom flavour with Truffle Hill Truffle Oil takes them to the next level! Smaller mushrooms – like Swiss brown, shimeji, king brown and enoki – are best for this recipe; use just one or a combination. Serve Truffle Hill Truffle Hunter’s Reserve vintage sparkling pinot noir with these tasty snacks to get the evening off to a festive start.

Serves

8-10

Ingredients

  • 500g mixed mushrooms
  • 60ml Truffle Hill Truffle Oil, plus extra for drizzling
  • Salt flakes, to taste
  • ½ sourdough baguette, thinly sliced on the diagonal
  • 2 cloves garlic, peeled and bruised
  • 1 tablespoon finely chopped flat-leaf parsley

Method

Wipe mushrooms with a clean damp cloth if necessary, trim off any woody ends, and slice mushrooms thinly. If using shimeji, discard the base and leave mushrooms whole.

Heat truffle oil in a heavy-based frying pan over medium heat.

Add the mushrooms and a good pinch of salt, stir to combine well, cover and cook for 10 minutes or so, stirring often, until softened.

Uncover, increase heat to high and cook for a further 5 minutes or so, until the liquid they’ve release has evaporated. Set aside to keep warm.

Toast the bread then rub one side with the garlic, discarding the remaining garlic.

Drizzle toast with truffle oil.

Toss parsley through the mushrooms, pile onto the toast and serve immediately.

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