Bruschetta with Sautéed Mushrooms and Stracciatella
Sandwiches • European
Description
Bruschetta with sautéed mushrooms and stracciatella
Ingredients
- Country Bread 5 oz
- Pickled Chanterelles 10 oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Garlic 3 cloves
- Thyme 2 sprigs
- Rosemary 1 sprig
- Balsamic Vinegar 0 fl oz
- Stracchino cheese 5 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Slice the mushrooms.
Step 3
In a large skillet, heat the vegetable oil and butter, add a whole clove of garlic, thyme, and rosemary.
Step 4
Sauté the mushrooms. It's better to cook them in batches to prevent them from releasing too much juice.
Step 5
At the end of cooking, combine all the mushrooms, season with salt and pepper, and drizzle with balsamic vinegar.
Step 6
Remove the herb sprigs and garlic from the mushrooms, as they have done their job.
Step 7
In a clean skillet without oil or in a toaster, toast the bread for the bruschetta.
Step 8
Top the bread with some sautéed mushrooms and then add the stracciatella on top.
Step 9
Garnish the bruschetta with finely chopped parsley.
Step 10
Serve.
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