Garlicky Mushroom Bruschetta


I have been wanting to make this dish for a while.  Finally I got the dried porcini mushroom which gives a great flavor to the bruschetta.  If you are in a hurry, this is one of those dishes that can be done within 10 minutes.  To save time, you can buy the sliced porabella mushroom.  This can be served as an appetizer or an accompaniment with soup.


  • French bread
  • 1/4 cup dried mushroom (porcini, oyster, shitake etc.)
  • 8 oz portabella mushroom sliced
  • 2-3 cloves garlic finely chopped
  • salt
  • red chili flakes
  • parsley sprig
  • 2 teaspoons extra virgin olive oil + extra olive oil for french bread


  • Add dried mushrooms to a bowl and cover with warm water and let stand for about 10 minutes
  • Wash thoroughly to remove any grits and soil particles and squeeze out the water.  Chop them into very small pieces.
  • Add oil to a skillet and when hot add dried mushrooms, sliced portabella mushroom, and garlic and saute until all water that was released my mushroom is absorbed and mushroom are dry and browned
  • Add salt and crushed red chili flakes.
  • Meanwhile cut french bread into thick slices and brush with extra virgin olive oil.  Toast until crisp
  • Spoon sauteed mushroom over each bread slice and top with chopped parsley.
  • Note: Instead of parsley, top with shredded mozzarella cheese.
  • Yields: 8 bruschetta

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