Mushroom Bruschetta

mushroom bruschetta 1


1 small baguette, thinly sliced (about 24 slices)

3 tablespoon extra virgin olive oil

1 clove garlic

37 g scallions minced

100 g Maitake mushrooms, cleaned and shredded

100 g Shiitake mushrooms, cleaned, stems removed, and sliced

100 g Shimeji mushrooms, root end trimmed and separated

1 teaspoon fresh thyme leaves

salt and pepper

1 tablespoon balsamic vinegar

1 tablespoon minced flat-leaf parsley


  1. Put a grill in the middle and preheat to 170°C.
  2.  Pour 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly grease the top of each slice of bread.
  3.  Place on the baking tray and bake it for about 6 to 7 minutes until crostini is golden brown and crispy.
  4.  When the crostini is ready, take the pan out of the oven and touch a clove of garlic in each bite.
  5. In a pan  Fry, add 2 tablespoons of olive oil and chopped garlic; fry until the garlic is golden brown and caramelized; add mushrooms and thyme, and fry until most of the moisture in the mushrooms evaporates and the outside becomes golden brown. 
  6. Season with salt and pepper, then add the balsamic vinegar. Add mushrooms to get a smooth glaze. 
  7. If no liquid remains, turn off the heat, add the parsley, stirring occasionally to distribute it evenly.
  8. Let the mushrooms cool to room temperature. When you are ready to serve bruschetta, pour the mushroom mixture over each slice of crostini.