The porcini mushroom bruschetta is a simple and quick recipe, ideal for enjoying porcini mushrooms in an original and different way. This recipe is easy to make and comes together quickly, but to get the most out of it, there are a couple of tips to follow.
If you like bruschetta, don’t forget to check out:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 243.92 (Kcal)
- Carbohydrates 26.54 (g) of which sugars 2.71 (g)
- Proteins 8.46 (g)
- Fat 10.81 (g) of which saturated 5.43 (g)of which unsaturated 4.05 (g)
- Fibers 4.26 (g)
- Sodium 909.73 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 4 slices rustic bread
- 7 oz porcini mushrooms
- 1 tbsp butter
- to taste salt
- to taste parsley
- to taste pepper
Tools
- 1 Grill Pan
- 1 Knife
- 1 Cutting Board
Procedure
For bruschetta, you usually start with the bread, but in this case, I recommend starting with the porcini mushrooms because we will use the pan from the mushrooms to cook the bread, adding even more mushroom flavor to our porcini mushroom bruschetta.
In a large pan, add a drizzle of oil (or butter if you don’t want to be too precise) and sauté the cleaned, thinly sliced porcini mushrooms. The heat should be high to roast the porcini mushrooms and flavor the oil in which they are sautéed.
When the mushrooms are cooked, remove them from the pan and set them aside in a warm place while the bread gets hot and crispy.
To make a good bruschetta, take a loaf of rustic bread and cut it into slices about half an inch thick. Place the slices on an already hot cast iron grill to create the typical grill marks.
The heat for cooking the bruschetta should initially be high. Once you place the bread on the grill, lower the heat to medium intensity.
Turn the bruschetta over as soon as they reach the desired golden color. Once you flip the bread to the other side, you can turn off the heat; the grill will be hot enough to toast the bruschetta without burning them.
Sauté the porcini mushrooms so they are warm and place them on the bread
Your porcini mushroom bruschetta is ready!
Plating Tips:
You can add finely chopped parsley and maybe season the bread with a clove of garlic, but not much else because it is still a bruschetta.
Wine Pairing for Porcini Mushrooms:
I recommend a full-bodied red wine like a Pinot Noir from Alto Adige, which, thanks to its berry flavor and full-bodied aftertaste, pairs well with the taste of mushrooms.
