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sea salt and freshly ground black pepper

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Mushroom bruschetta

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Mushroom bruschetta

10 minutes

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Mushroom bruschetta

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 Woolworths olive ciabatta loaf, sliced
2 cloves garlic, peeled and halved
1 T extra virgin olive oil
400 g brown mushrooms, quartered
1⁄4 cup Woolworths vino cotto
Sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over a high heat and toast the ciabatta until golden. Remove from the heat and rub with the garlic.

In a separate pan, heat the olive oil over a medium heat and brown the mushrooms for 5 minutes. Add the vino cotto and reduce until syrupy.

Season the mushrooms and serve on the toast.

Cook's note: Toast rubbed with garlic is one of Italy’s most famous antipasti. In this version, vino cotto – a syrup made from reduced grape must – adds delicious sweetness to the earthy mushrooms.

Browse more meals on toast here.