Lemon & Herb Mushroom Bruschetta

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
200g Swiss Brown mushrooms, sliced
1 clove garlic, crushed
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
1 tablespoon parsley leaves
Salt and pepper, to season
To serve:
Shaved parmesan cheese
Rocket leaves
A crusty loaf of bread, sliced

Method

1

Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.

2

Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.

3

Remove from heat and add salt and pepper to taste. Stir through chopped parsley.

4

Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.

Ingredients

 1 tablespoon olive oil
 2 tablespoons unsalted butter
 200g Swiss Brown mushrooms, sliced
 1 clove garlic, crushed
 1 teaspoon lemon zest
 1 tablespoon lemon juice
 1 teaspoon fresh thyme leaves
 1 tablespoon parsley leaves
 Salt and pepper, to season
To serve:
 Shaved parmesan cheese
 Rocket leaves
 A crusty loaf of bread, sliced

Directions

1

Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.

2

Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.

3

Remove from heat and add salt and pepper to taste. Stir through chopped parsley.

4

Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.

Lemon & Herb Mushroom Bruschetta

Tags:

 Appetiser, Quick n Easy

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