Mushroom Bruschetta
This is the perfect Sunday breakfast (or dinner for that matter)! Add a poached egg on top to make it that little more substantial.
Mushroom Bruschetta
INGREDIENTS
50g butter
1 tablespoon olive oil
2 garlic cloves, finely chopped
500g mixed mushrooms, sliced
Pinch sea salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons fresh parsley, chopped
1 tablespoon lemon zest, grated
4 slices of sourdough, lightly toasted
100g smooth feta
DIRECTIONS
If using porcini mushrooms, soak in cold water for 5 minutes.
In a frypan over a medium heat, add half the butter, olive oil and garlic, stir and cook for 2 minutes on low. Add the mushrooms and a few tablespoons of water and stir. Slowly cook the mushrooms for about 15 minutes or until they are soft and golden. If you find there is too much liquid in the pan, turn the heat up slightly to allow the water to evaporate the mushrooms to caramelise. Add the balsamic vinegar, most of the parsley, lemon zest, salt and pepper, and stir. Add the remaining butter and stir.
Drizzle the toast with a little extra olive oil, then top with the mushrooms. Crumble the feta on top and sprinkle with remaining parsley.
Serves 2 (very hungry people).
