Bruschetta with mushrooms
2 servings
15 minutes
Mushroom bruschetta is a classic dish of Italian cuisine where simplicity meets exquisite flavor. The origins of bruschetta trace back to ancient Rome when peasants toasted bread over fire and rubbed it with garlic and olive oil. In this version, aromatic mushrooms are sautéed with garlic and spicy chili pepper, acquiring a golden hue and rich taste. Delicate mascarpone adds a creamy texture, while lemon zest provides fresh citrus notes. Crispy ciabatta perfectly complements the juicy mushrooms, creating a harmony of flavors. This dish is ideal for cozy dinners or as an exquisite appetizer with a glass of wine.
1
In olive oil, sauté garlic and chili, then add mushrooms after a minute and sauté for another 5 minutes until golden.
- Olive oil: 10 ml
- Garlic: 10 g
- Chili pepper: 5 g
- Mushrooms: 100 g
2
Add salt and white pepper, and two tablespoons of mascarpone. Mix everything, add a drop of lemon juice and a bit of zest, then remove from heat. Once the sizzling stops, you can add finely chopped herbs.
- Sea salt: 2 g
- Ground white pepper: 2 g
- Mascarpone cheese: 20 g
- Lemon: 1 piece
- Fresh cilantro (coriander): 10 g
3
Send the bruschetta to the oven for 5-7 minutes to warm up.
- Ciabatta: 1 g
4
Place the mushrooms on the bruschetta.
- Mushrooms: 100 g