Saturday, October 1, 2011

Patty's Power Mushroom Bruchetta

I tasted my first mushroom bruchetta when I was at the 2000 Glastonbury Fair in the UK. There was this stall dishing out garlicky treats for breakfast and the cheapest (and most filling) item on the menu was this - a quarter of a large baguette heaped with a mountain of creamy mushroom and, of course, garlic. I always hated garlic but that baguette was the bestest thing I had ever had for breakfast. Washed down with a mug of coffee and I was off to party!

Of course, with all the cream and bacon, this is nothing like the Italian bruchetta, which is lighter and healthier, and the only thing they share is the piece of bread they come on but what the heck, you only live once!

Patty's Power Mushroom Bruchetta


2 tablespoon extra virgin olive oil
100gm bacon, sliced into strips
200gm mushroom, sliced
1/2 large onion, chopped
3-4 cloves garlic, chopped
200ml white wine
2 tablespoon cream
2 tablespoon of chopped parsley
Salt and Pepper
Toasted baguette or ciabatta slices drizzled with olive oil


1. Heat the olive oil and gently (low fire) saute the onion until translucent (around 4 minutes) then add the garlic for another 2 minutes and finally the bacon for another 3-4 minutes.
2. Add the mushroom and saute it until the mushroom is browned and a pool of liquid start appearing.
3. Stir in the white wine and reduce over a high heat until the liquid thickens and there is no more smell of alcohol (around 2-3 mins).
4. Add salt and pepper to taste.
5. Off the fire and then stir in the cream (color of the sauce will lighten up)
6. Throw in the chopped parlsey and mix it well
7. Serve on sliced baguettes or ciabattas

Anyway, like before, this is a result of playing with several recipes of the same dish to finally come to a taste that I like. I wouldn't recommend leaving anything out although you can certainly adjust the quantities. The wine is optional since the mushroom and onion will provide a lot of liquid but white wine does give it the acidity and added dimension. However, do take care to reduce the liquid over a high heat - you want juices, not runny broth on your bread.


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