Antonio Carluccio’s Funghi Misti Bruschetta
Serves: 4–6
Prep time: 30 minutes
Cooking time: 10 minutes
Ingredients
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
Method
- 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
- 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
- Add the salt, pepper and fresh parsley and stir through. Slice the bruschetta and toast until crispy
- 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
http://antonio-carluccio.co.uk