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Mushroom Bruschetta

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8

Ingredients

  • 1 head garlic
  • Drizzle olive oil
  • 8 slices Italian semolina bread
  • 2 1/2 tbsp unsalted butter
  • 1 lb mushrooms
  • Salt & pepper to taste
  • 2 tbsp watercress chopped

Equipment & Utensils

  • Baking tray
  • Skillet
  • Grill/Oven/Broiler/Toaster for bread
  • Serving plate or platter

Instructions

  • Removed outer paper layers of garlic, leaving the clove skins in tact.
  • Cut the top off the bulb of garlic, just deep enough to show the tops of each clove.
  • Place on baking tray and drizzle with olive oil.
  • Wrap in aluminum foil and place in preheated oven at 400.
  • Cook until cloves are soft to the touch (approx. 25-30 mins.)
  • Remove from oven and allow to cool.
  • Toast or grill bread as preferred and place on serving plate/platter.
  • Wash mushrooms and cut larger chanterelles, if any, in half lengthways and allow to drain.
  • Melt butter on medium heat in skillet then add mushrooms.
  • Sauté mushrooms until butter and moisture disappears.
  • Season with salt and pepper to taste and set aside.
  • Once garlic is cool to touch, pull away cloves as needed, squeeze our roasted garlic and rub onto each slice of bread.
  • Top slices of bread with mushrooms, sprinkle with watercress and serve immediately.

Notes

I used a medley of mushrooms for this recipe: shiitake, chanterelle, portabella and oyster.