Bruschetta with porcini mushrooms and arugula

4 servings

15 minutes

Bruschetta with white mushrooms and arugula is an exquisite appetizer inspired by Italian traditions but with an American twist. Airy ciabatta soaked in fragrant olive oil achieves a deliciously crispy crust. Golden-fried white mushrooms reveal their rich forest flavor, while fresh arugula adds a peppery bite. The finishing touch is thin shavings of parmesan that lend a creamy-salty note to the dish. This bruschetta pairs perfectly with a glass of white wine and makes a wonderful addition to a light dinner or friendly gathering. Simple to prepare yet elegant in presentation, it showcases a harmony of flavors where earthy, fresh, and creamy notes come together in every bite.

Energy value per serving

• Calories: 153.5
• Proteins: 5.1g
• Fats: 8g
• Carbohydrates: 14.8g

Ingredients

• Arugula: 30 g
• Parmesan cheese: 20 g
• Frozen porcini mushrooms: 100 g
• Olive oil: 20 ml
• Ciabatta: 4 pc

Cooking steps

1. Heat oil in a pan and fry the chopped mushrooms over medium heat for 5-7 minutes, seasoning with salt and pepper to taste.

   Required ingredients:

   • Frozen porcini mushrooms: 100 g
   • Olive oil: 20 ml

2. Sprinkle the bread with olive oil and toast it in a pan until crispy.

   Required ingredients:

   • Ciabatta: 4 pieces
   • Olive oil: 20 ml

3. Place mushrooms on the bread, add a few arugula leaves, and top with very thinly sliced parmesan.

   Required ingredients:

   • Frozen porcini mushrooms: 100 g
   • Arugula: 30 g
   • Parmesan cheese: 20 g