Mushroom Bruschetta

Ingredients

• 250g fresh oyster mushrooms (Phoenix or Pearl work beautifully)

• 1 loaf of sourdough bread, sliced thick

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp butter

• 1 small red onion, finely sliced

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• ½ tsp chilli flakes (optional, for a little heat)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

• Grated parmesan or pecorino (optional, for serving)

Method

Prepare the sourdough:

1. • Slice the sourdough into thick pieces and drizzle lightly with olive oil.

   • Toast or grill each side until golden and crisp. Rub with a cut garlic clove for extra flavour.

2. Cook the mushrooms:

   • Heat olive oil and butter in a large pan over medium-high heat.

   • Add the onion and cook until soft and slightly caramelised (about 5 minutes).

   • Add the garlic and thyme, stirring for 1 minute until fragrant.

   • Toss in the oyster mushrooms, cooking for 5–7 minutes until golden, tender, and slightly crisp on the edges.

   • Season generously with salt, pepper, and chilli flakes if using.

3. Assemble the bruschetta:

   • Pile the mushroom mixture generously over the toasted sourdough slices.

   • Finish with chopped parsley and a sprinkle of parmesan if desired.

Tips & Serving Suggestions

• Pair with a simple green salad for a light lunch.

• Try topping with a poached egg for brunch.

• Use a variety of mushrooms (shiitake, enoki, or tawaka) alongside oysters for extra depth of flavour.