This recipe can be made with wild mushrooms or with a combination of dried ceps and cultivated mushrooms.
it is an impressive antipasto or first course.
Ingredients
4 tbsp extra virgin olive oil
salt and fresh pepper to taste
450-500g mushrooms, trimmed and sliced
3 slices of smoked bacon, finely diced
2 garlic cloves, peeled and chopped
2 canned tomatoes, chopped
110 ml white wine
1/2 cup chopped parsley
1 ciabatta or a French baguette,sliced
extra virgin olive oil, to dress the bruschette
Method
1) over a high heat, fry the mushrooms and bacon in the hot olive oil, reduce the heat and sauté for 3 minutes
2) add the garlic and continue to cook for another 3 minutes
3) season and stir in the tomatoes and the wine
4) reduce until the liquid has all but evaporated, add the parsley, stir and remove from the heat
5) preheat the grill
6) mince the mushrooms mixture
7) toast the bread on one side
8) spread the mixture thickly on the untoasted side
9) pour over a trickle of olive oil and heat under the grill for 3-4 minutes.
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