This quick and easy breakfast, lunch or dinner is truly one of life’s simple pleasures. There isn’t much to this dish but boy is it satisfying.
When most people think of bruschetta they think of tomatoes, basil and balsamic, but that is just one, very popular, version. Bruschetta, pronounced bru’sketta, is an Italian antipasto dish that dates back to the 15th century. Bruschetta is simply grilled bread, rubbed with garlic and topped with olive oil and salt and pepper, the toppings, are really up to you.
We got the inspiration for this flavour combination from a restaurant in Brisbane, Ciao Baby, which has sadly closed. I don’t remember exactly what their dish was but this was our version which I can only assume is pretty close to the original dish, plus my later addition of truffle oil.
I hope that you try this recipe next time you are considering a tomato bruschetta or next time you are stuck on an idea for a quick lunch. I think this would also impress the pants off anyone if you have people around for brunch or breakfast, with or without and coddled egg on top, or ever scrambled eggs under the mushrooms. Ah the possibilities.
1 baguette, sourdough or white
3 cups sliced mushrooms, button, Swiss brown, portabello, any will do, I just used buttons on this day, supermarket had nothing more exotic
1 tbs butter
3/4 cup olive oil
1/2 tsp truffle oil, the truffle oil is optional so if you don’t have it or don’t like it then just leave it out
2 tbs runny honey
200g fresh ricotta
Handful flat leaf parsley, roughly chopped
Salt and pepper
First get your mushrooms going, as you know I like mushrooms golden and tasty, the longer they cook the better flavour they have, plus, who wants a soggy anaemic mushroom… not me. So in a nice hot, large fry pan, sauté the mushrooms in butter and 1 tbs of oil. Don’t move them around too much at first, let them get some colour, if you move them around too much you lose heat and they just stew. Once they start to colour underneath, move them around, trying as best you can to turn them. Leave them go for another few minutes to brown on the other side.
While this is happening, combine 1/4 cup olive oil, truffle oil and the honey in a small bowl. Set aside.
Your mushrooms should be nice and golden on both sides now. Season with salt and pepper, again it is important that the salt is last, salt draws out moisture so if salt is added at the start the liquid will come out of the mushrooms and stew. Continue moving around for a few more minutes and then remove from the heat and leave to sit for a minute while you get your bread ready.
Slice your bread stick on an angle into about 2cm slices. Brush with remaining oil and place under a medium grill, about 30 seconds to a minute on each side until golden.
Top the bread with a serve of mushrooms, crumbled ricotta, drizzle generously with your honey truffle oil, and sprinkle with parsley. Serve with more pepper and salt if desired.