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Recipe Recipe Recipe Recipe

Mushroom Bruschetta with Porcini Salt

Wild Harvest Porcini Salt

Easy Serves: 2 10 Mins


200g sliced button mushrooms

1 clove garlic/ sliced in half

4 slices of bread (baguette, ciabatta, sourdough)

1 tbsp balsamic vinegar

1 tsp of thyme (dried)

1 tbsp olive oil, plus extra to serve

1 tsp brown sugar

Wild Harvest Porcini Salt to taste

How to Cook

1. Toast slices of bread in the oven, over a grill or in a sandwich press. Once toasted lightly, rub each piece with the cut side of the garlic.

2. Heat oil in a medium pan over mild heat. Once the pan is hot, add in the sliced mushrooms and sauté quickly, for about 1-2 minutes.

3. Caramelise the mushrooms by adding balsamic vinegar and sugar and sauté for 30-45 seconds.

4. Add in a pinch of thyme and continue sautéing for 1 minute.


Serve the mushrooms warm, on top of the bread slices, dress with some Wild Harvest Porcini Salt to taste.

Recipe Recipe