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