Mushroom Bruschetta with Feta

I could eat this for breakfast, lunch or dinner. It’s especially good with a poached egg on top too. Perfect for your meat-free Monday quick dinner, or brunch on the weekends. I love texture in my food so the crunchy bread with the mushrooms and creamy feta are just sensationally good.


What you’ll need:

8 slices pane di casa bread
1 tbs olive oil, plus extra for drizzling
60g butter
200g swiss brown mushrooms, sliced
200g mixed mushrooms, such as baby king browns, oyster or pine mushrooms
2 cloves garlic, thinly sliced
¼ cup white wine
⅓ cup cream
6 sprigs fresh continental parsley, chopped, plus extra to serve
Parmesan cheese, to serve
80g feta
sea salt & black pepper

What to do:

Preheat grill to 200°C.

Arrange bread in a single layer on a large baking tray and drizzle lightly with olive oil.

Place tray on the top shelf in the oven and grill bread for 5-6 minutes, turning halfway through, until golden. (You can also simply toast in a toaster).

Meanwhile, heat oil and butter in a large frypan over medium heat. Once foaming, add all the mushrooms and season. Sauté for 3-5 minutes until caramelised and tender. Add garlic and cook for a further 1 minute until fragrant. Add white wine and stir until reduced by half. Stir in cream and parsley and remove from heat. Season with salt and pepper then divide over toasted bread. Sprinkle with finely grated parmesan cheese and crumble over feta. Top with extra parsley and cracked black pepper. Serve.

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