With half a loaf of sourdough left over from making Bruschetta with Smashed Peas and Pecorino, I decided to create a vegetarian topping for more bruschetta with what was in the fridge at home.
- 4 slices sourdough bread
- Olive oil, for drizzling
- 1 garlic clove
- 1 tsp olive oil
- 400g assorted mushrooms (I used button, enoki and oyster)
- 6 sprigs fresh thyme, leaves picked (reserve a little for garnish)
- 10g unsalted butter
- Sea salt and cracked black pepper
- ½ lemon
Heat a char-grill pan (or frying pan if you don't have one) over medium-high heat. Drizzle one side of the bread slices with oil and place them oil-side down onto the pan. Use your fingers or the back of a spoon to gently press down on the slices to help them char with grill marks. Drizzle the upturned side of bread with oil, and after 2-3 minutes, flip it over and gently press down on it again. After another 2-3 minutes, remove from the heat and lightly rub one side of the tosted sourdough slices with the garlic clove.
While the sourdough slices are grilling, you can cook your mushrooms as it is quite simple and will only take a few minutes. Heat the oil in a heavy-bottomed pot or pan and add the button mushrooms and thyme leaves. Saute for about 2 minutes until juices start leaking out.
Add the rest of the mushrooms and cook for another 30 seconds.
Just before you turn off the heat, add the knob of butter, season well, squeeze over lemon juice and stir to combine.
To serve, top the toasted sourdough slices with the mushroom mixture, and sprinkle with thyme leaves
Bruschetta with Mushroom and Thyme Medley