Mushroom Bruschetta, a true rustic Italian appetizer of garlic bread topped with wild mushrooms cooked in white wine!
- 10 oz wild mushrooms
- 8 slices ciabatta bread
- 1/3 c white wine dry
- 2 cloves large garlic peeled
- 1/2 yellow onion diced
- 1 clove large garlic minced
- 1/4 c extra virgin olive oil + more as needed
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes + more to taste
- sea salt to taste
- 1/4 c Italian flat leaf parsley or fresh thyme roughly chopped
In a large skillet heat up 3 tbsp of the olive oil and add the onion with a pinch of sea salt. Cook until translucent and starts to get a little color. Add the minced garlic and give it a good stir.
Add the wild mushrooms to the skillet, together with the paprika and red pepper flakes. Stir to combine and pour in the wine. Allow it to simmer together on medium flame until the wine has reduced almost completely, about 5 minutes.
Adjust seasonings to your taste with more sea salt and sprinkle with the parsley or thyme, reserving some for garnish.
Meanwhile heat up a cast iron grill pan on medium high flame. When the grill is hot add the bread slices. Cook for about a minute or so each side until nice grill marks form. Take the whole garlic clove and rub it over the grilled bread. Brush each slice of bread with a little olive oil and a pinch of sea salt.
Spoon the wild mushrooms over the bruschetta and garnish with the parsley. Finish with a nice drizzle of extra virgin olive oil.