Mushroom Bruschetta

Mushroom Bruschetta with Feta

Have you tried the combination of mushrooms and feta? These two go together like salt and caramel. I have been doing that kind of bruschetta so many times but I haven´t but it into a blog because I thought that it´s so easy that this one doesn´t even need a recipe. However, sometimes you still need a recipe to get an idea to put these two together and make it into bruschetta. Probably Italians would say that I make fundamental mistake by putting mushrooms and feta together because bruschetta has to be simple, but I really like these two together!

Mushroom Bruschetta with Feta

Mushroom Bruschetta

Ingredients:

  • 250 g mushrooms (champignons or other suitable mushrooms)
  • 1 glove minced garlic + 1 glove for brushing the ciabatta
  • 1 tbsp feta
  • 1 tbsp finely chopped chive
  • 5 handfuls fresh rocket leaves or other salad leaves
  • For seasoning: freshly ground sea salt, black pepper, oregano
  • 8-10 slices of wholegrain ciabatta (if you have gluten intolerance you can use gluten free bread)
  • ½ tbsp extra virgin olive oil for brushing the bread
  • 1/2 tsp coconut oil for the mushrooms

Instructions:

  1. Preheat the oven to 250°C/ 480°F.
  2. Chop the mushrooms and fry them with a little bit of coconut butter (without taste), garlic and seasoning until the liquid comes out. Set aside.
  3. Put the bread into the oven (grill) until golden* (you can do it on a grill or on a pan as well). Gently brush the bread with oil and rub the cut side of the garlic clove over the bread.
  4. When the mushrooms have cooled down a little bit add feta and chive. Mix. Have taste and add some more seasoning when needed.
  5. Serve the bread with rocket leaves and mushroom mix.

Notes:

  • Yes, I´m not gone brush it with oil before putting it into the oven. My Italian cookbook „Basta“ by Saku Tuominen, Tuuukka Koski and Kimmo Kivilahti says that it should not be brushed before because otherwise there will be too much oil. Let´s believe that then. In addition, it´s not good to heat up the extra virgin olive oil because that one is not meant for high temperatures. Do you also think that we should doubt about the Finnish writers about Italian food? Yes, but this book is written by Finnish who learned everything from an older generation Italian lady.

Mushroom Bruschetta with Feta

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Comments

  1. I love the idea of making a mushroom bruschetta! Definitely something I have to try. The only bruschetta I’ve ever made has been the standard tomato – and this looks so so better than that!