Mushroom Bruschetta with Porcini Salt
Wild Harvest Porcini Salt
200g sliced button mushrooms
1 clove garlic/ sliced in half
4 slices of bread (baguette, ciabatta, sourdough)
1 tbsp balsamic vinegar
1 tbsp olive oil, plus extra to serve
1 tsp brown sugar
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.