mohamed shili This Mushroom Sourdough Bruschetta is a rustic and earthy recipe, which is made with roasted portobello mushrooms and a creamy wild mushroom topping. It’s the perfect elegant appetizer, ready in about 25 minutes.
Mushroom Sourdough Bruschettas Recipe Ingredients
- 2 portobello mushrooms
- 2 slices of sourdough bread
- 200g mixed wild mushrooms, cleaned
- 2 cloves of garlic
- 20g unsalted butter
- Olive oil
- 2 tablespoons fresh hollandaise
- 2 sprigs of fresh tarragon
- Sea salt and freshly ground black pepper
How To Make Mushroom Sourdough Bruschettas
- Roast the Portobello Mushrooms: Preheat your oven to 200ºC/400°F/gas 6. Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of olive oil, and dot with half of the butter. Crush one of the garlic cloves and scatter it over the top. Roast in the oven for 10 minutes, or until juicy and tender.
- Grill the Bread: While the mushrooms roast, heat a griddle pan over a high heat. Drizzle the sourdough slices with a little olive oil and grill them until you have deep golden grill marks on both sides.
- Sauté the Wild Mushrooms: Tear any larger wild mushrooms into bite-sized pieces. Peel and crush the remaining garlic clove. Heat the remaining butter in a frying pan over a medium-high heat. Add the wild mushrooms and the garlic and fry for about 3 minutes, or until the mushrooms are cooked and have released their liquid.
- Finish and Assemble: Take the frying pan off the heat and stir the hollandaise sauce through the wild mushrooms.
- Serve: Top each slice of grilled sourdough with a roasted portobello mushroom. Spoon the creamy wild mushroom mixture over the top. Serve immediately with a scattering of roughly chopped fresh tarragon and a final crack of black pepper.
Recipe Tips
- How to get the best flavor from the mushrooms? The secret is to not overcrowd the pan when you are frying the wild mushrooms. Use a hot pan and let them get a nice golden-brown color without stirring them too much at first. This sears them rather than steams them, concentrating their flavor.
- What if I can’t find wild mushrooms? If you can’t find a mix of wild mushrooms, this recipe is also delicious using all cremini (baby bella) mushrooms, or a mix of cremini, shiitake, and oyster mushrooms from your local supermarket.
- Can I make this ahead of time? This dish is at its best when assembled and served fresh, while the toast is crisp and the mushrooms are hot. However, you can save time by roasting the portobello mushrooms and making the wild mushroom mixture in advance. Gently reheat them before assembling on freshly grilled toast.
- What’s a good shortcut for hollandaise? Making hollandaise from scratch can be tricky. For a quick and easy version of this recipe, you can use a high-quality, store-bought hollandaise sauce, which is often found in the refrigerated section near fresh pasta.
What To Serve With Mushroom Bruschettas
These hearty bruschettas are a fantastic starter for an elegant meal or can be a delicious light lunch on their own. They pair wonderfully with:
- A simple peppery rocket (arugula) salad with a lemon vinaigrette.
- A glass of earthy red wine, like a Pinot Noir, or a rich white wine, like an oaked Chardonnay.
- As a starter before a main course of steak or roasted chicken.
How To Store Leftover Mushroom Bruschettas
- Best Eaten Fresh: Assembled bruschetta does not store well, as the bread will become soggy very quickly. It is highly recommended to only make as much as you plan to eat.
- Refrigerate Components Separately: You can store the leftover roasted portobellos and the wild mushroom mixture in separate airtight containers in the refrigerator for up to 2 days.
Mushroom Bruschettas Nutrition Facts
- Serving: 1 bruschetta
- Calories: 480 kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 32g
- Saturated Fat: 14g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use sourdough bread?
No, but a sturdy, rustic bread with a good crust like sourdough is ideal because it holds up well to the juicy toppings without becoming soggy. A thick-cut ciabatta or another artisan-style country loaf would also be fantastic.
Do I have to clean the wild mushrooms?
Yes. Wild mushrooms can often have a bit of dirt or grit on them. It’s best to clean them with a soft brush or a damp paper towel rather than washing them under water, as they can absorb a lot of liquid and become waterlogged.
Can I use a different herb besides tarragon?
Absolutely. If you’re not a fan of tarragon’s subtle anise flavor, this dish would be equally delicious with a sprinkle of fresh, flat-leaf parsley or some finely chopped chives.
Try More Recipes:
- Beef with Pak Choi, Mushrooms and Noodles Recipe
- Cheat’s Mushroom & Asparagus Risotto Bowl Recipe
- Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad
Mushroom Sourdough Bruschettas Recipe
Course: AppetizersCuisine: EuropeanDifficulty: Easy2
10
minutes15
480
kcalA rustic and elegant appetizer featuring a base of grilled sourdough toast, topped with a juicy roasted portobello and a creamy wild mushroom and hollandaise sauce.
Ingredients
2 portobello mushrooms
2 slices of sourdough bread
200g mixed wild mushrooms
2 cloves of garlic
20g unsalted butter
Olive oil
2 tbsp fresh hollandaise
2 sprigs of fresh tarragon
Salt and pepper
Directions
- Preheat oven to 200ºC/gas 6. Roast the portobello mushrooms with oil, half the butter, and one crushed garlic clove for 10 minutes.
- While the mushrooms roast, grill the sourdough slices until they have char marks.
- In a frying pan, sauté the wild mushrooms and the other crushed garlic clove in the remaining butter for 3 minutes until cooked.
- Remove the pan from the heat and stir in the hollandaise.
- To assemble, place a roasted portobello mushroom on each slice of grilled toast.
- Spoon the creamy wild mushroom mixture over the top.
- Garnish with chopped tarragon and a crack of black pepper.
Notes
- The most important tip for this recipe is to not overcrowd the pan when cooking the wild mushrooms to ensure they sauté and brown, rather than steam.
- For the best flavor, use a good quality, sturdy sourdough bread that can hold up to the toppings.
- Don’t add the hollandaise to the pan while it is still on the heat, as this can cause the delicate sauce to split.
- This is a quick and impressive appetizer that is perfect for a dinner party or a special occasion.