Mushroom bruschetta

Mushroom bruschetta

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  • 4 to 6
  • Easy
  • Fat conscious Meat-free
  • 20 minutes
  • 10 minutes
  • Creation Pinot Noir 2017


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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