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15 Minute Mushroom Bruschetta. Super creamy and feels so indulgent. Enjoy!
Serves: 2 (easily doubled) Time: 15 minutes
Ingredients
2 Portobello Mushrooms
1 Tablespoons Olive oil
10g Butter
2 Garlic Cloves, minced
2 Slices Sourdough
200g Mixed Mushrooms, sliced
1 Tablespoons Cream or Creme Fraiche
1/2 Tablespoon Tarragon
Rocket or watercress salad of choice
Method
Heat the oven to 200ºC.
Put the mushrooms on a lined baking tray, drizzle the oil on top and sprinkle over half the garlic. Bake in the oven for around 10 mins.
Next heat a non-stick pan with the remaining oil and fry the bread until golden and crisp. Remove once ready.
In the same pan, add the butter allowing it to melt. Add the mushrooms and the remaining garlic and saute for around 3 mins then add the tarragon and the cream, mix well, bring to a boil, then reduce to a simmer. If you think it needs a little more liquid add a drop of water.
Serve the creamy mushrooms on top of the bruschetta with the salad and enjoy!
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Hope you loved it!
Rosie ❤️
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