Antonio Carluccio’s Funghi Misti Bruschetta

Antonio Carluccio’s Funghi Misti Bruschetta 

Serves: 4–6

Prep time: 30 minutes

Cooking time: 10 minutes


500g mixed wild mushrooms

50g unsalted butter (or 3 tablespoons extra virgin olive oil) (we use dairy free butter of course!) 

2 large garlic cloves, peeled and crushed

2 tablespoons finely chopped fresh parsley

1 red chilli, sliced

Salt and freshly ground black pepper

Porcini oil (picked up from the deli)

To serve

4-6 slices of bruschetta


  1. Heat the butter or oil in a large frying pan, then add the garlic and chilli and gently fry, just to soften, for around five minutes
  2. Add the mushrooms and stir-fry for another five minutes for an al dente finish. If you prefer your mushrooms softer, continue frying for a couple more minutes
  3. Add the salt, pepper and fresh parsley and stir through. Slice the bruschetta and toast until crispy
  4. Place the mushrooms on the warm bruschetta and serve

Chef’s tip

For the perfect finish, drizzle Carluccio’s Porcini Oil over the bruschetta slices, RRP.£5.95 from the Carluccio’s Food Shop

Recipe taken from Vegetables by Antonio Carluccio



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