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How to make Mushroom bruschetta

Yield = 8
Prep time: 0:20
Cook time: 0:08
Total time: 0:28

Ingredients

  • 6 field mushrooms, thickly sliced
  • 1 red onion, thickly sliced into wedges
  • 145ml olive oil
  • 2 garlic cloves, finely chopped, plus 1 clove, halved, to rub
  • 1/4 cup oregano leaves, plus extra leaves to serve
  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 8 thick slices sourdough bread
  • Rocket leaves, to serve

Method

  • Step 1 Place mushrooms in a bowl with onion. Whisk 1/2 cup (125ml) olive oil and garlic in a small bowl, then add oregano and season with sea salt and freshly ground black pepper. Add to vegetables, turn to coat, then set aside for 15 minutes.
  • Step 2 Preheat barbecue or chargrill pan to medium-high heat. Combine sour cream and mustard, then season. Whisk extra virgin olive oil and lemon juice in a small bowl. Brush bread on both sides with remaining 1 tablespoon olive oil, then cook for 1 minute each side or until lightly charred. Rub with garlic and keep warm.
  • Step 3 Cook mushrooms and onions for 3-4 minutes until lightly charred.
  • Step 4 To serve, divide rocket among plates and drizzle with lemon vinaigrette. Spread sour cream mixture on toasted bread, top with mushrooms and onions, and scatter with extra oregano.