Cheddar and roasted mushroom bruschetta

Name: Cheddar and roasted mushroom bruschetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Olasz konyha
Ingredients: 8 slices sourdough bread, toasted; 50 dkg small button mushrooms; 1 small onion; 2 cloves garlic; 10 dkg cheddar, grated; 1 spoon butter; 1 spoon olive oil; A few drops balsamic vinegar; 2 stalks spring onion; Salt; Pepper; Fresh thyme

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

8 slices sourdough bread, toasted
50 dkg small button mushrooms
1 small onion
2 cloves garlic
10 dkg cheddar, grated
1 spoon butter
1 spoon olive oil
A few drops balsamic vinegar
2 stalks spring onion
Salt
Pepper
Fresh thyme

PREPARATION

1
Clean the mushrooms, but do not soak them in water.
2
Cut the mushroom caps into slices or wedges.
3
Put the butter and olive oil in a pan and sauté the finely chopped onion and crushed garlic.
4
Add the mushrooms, season with salt and pepper, then simmer until all the liquid has evaporated.
5
Season with a few drops of balsamic vinegar and fresh thyme.
6
Pile the mushroom ragout onto the toast and sprinkle generously with cheddar.
7
Place under the grill or in a hot oven until the cheese melts.
8
Serve with freshly chopped spring onions.

Tip

Can also be made with mixed mushrooms. A small amount of leftover roasted meat can also be mixed with the mushrooms. You can sprinkle it with any fresh herbs. Other strong-flavored cheeses can also be used instead of cheddar.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!