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Bruschetta w Sauteed Truffle Mushrooms

by Jac's Veghead (follow)
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In Italian bruschetta means flame-toasted bread dressed with sauce, topped with extra-virgin olive oil and some salt and some pepper. My modern take on this classic adds truffle oil instead of olive and the "sauce of choice" is mushrooms.



Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 1 serving

Ingredients
2 slices wholemeal sourdough
1 tablespoons olive oil
1 garlic clove
10 button mushrooms
1 handful fresh flat-leaf parsley
2 teaspoon truffle oil
1 tablespoon shaved parmesan
Salt and freshly ground black pepper



Method
Heat your olive oil in a medium pan, once hot add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling of olive oil.

Reduce the heat to medium and cook for about 5 minutes, stirring often.



Meanwhile toast your sourdough.

When the mushrooms are almost done add the parsley and stir until just wilted.

Tumble the cooked mushrooms onto your toast, dribble with truffle oil and top with salt, pepper and parmesan.



Enjoy hot at any time of the day or night!

Categories
#Italian
#Mushrooms
#Toast
#Brunch
#Breakfast
#Easy
#Healthy
#Truffles
#Vegetarian
#Entree
#Lunch
#Dinner
#Fast
#Simple
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