Herby mushroom bruschetta

Mushroom Bruschetta

When you’re feeling peckish and looking for a simple and delicious dish to cook, you can’t go past a herby mushroom bruschetta. From a weekend brunch to an afternoon working from home snack, it will satisfy cravings any time of any day.
Thyme and parsley are used a lot in my kitchen because they’re super hardy in the garden! Even if you’re not a green thumb, having these in a pot by the door will be easy to maintain. It is super gratifying, and practical too, when you can just grab them anytime.
Served on a delicious slice of country white sourdough from our resident baker Mother Mary Bakes. If you haven’t already, seen we teamed up to deliver you delicious fresh and locally baked sourdough. You can register for our weekly sourdough and mushroom subscriptions from our online store here.

Mushroom Bruschetta

Recipe for Herby Mushroom Bruschetta

Prep time: 5 minutes
Cooking time: 10 minutes

Chopping Board
Large frying pan
Toaster or grill

1 slice of sourdough bread, toasted
100g mushrooms, sliced
1 sprig of fresh parsley, leaves only
A few sprigs of thyme
1 small garlic clove, crushed
A knob of butter
A wedge of fresh lemon
Salt and Pepper

1. Put your butter in the frying pan and turn up to medium heat. Let the butter melt then add in your mushrooms. Give them a toss to coat them in the butter and start to brown for a few minutes.
2. Add your garlic, parsley and thyme to the pan and continue to cook for a few minutes until your mushrooms are lovely and golden and herbs wilted down.
3. Turn off the heat and cook your toast.
4. Season your mushrooms with salt and pepper as desired and squeeze on some the juice of a fresh lemon wedge
5. Serve the mushrooms on your toasted sourdough

Mushroom Bruschetta

Easily made vegan by swapping out the butter for olive oil or another preferred oil.
A knob of butter is a very subjective measurement, which I’ve really left intentionally as I’ve learnt to be heavy handed with the butter!

Want a gluten free option? Swap out the bread for a gluten free option.
Having spoken to some of the regular farm gate visitors, there may be a desire to make it keto friendly. It won’t really be a bruschetta anymore, but swap out the bread for a duck egg and make it a herby mushroom omelette.
Our veggies know no bounds! Be playful and creative, and be sure to share your kitchen wins with us.

Bon appétit.

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