Italian Bruschetta with Wild Mushrooms and Truffle
Savor the earthy flavors of wild mushrooms paired with the luxurious touch of truffle in this Italian Bruschetta, a rustic yet refined appetizer that will start your meal with a touch of elegance.
Equipment
- Baking sheet
- Grill or broiler
- Large skillet
- Cutting board
- Knife
- Cheese grater
Ingredients
- 4 large slices ciabatta or sourdough bread about 1/2 inch thick
- 12 ounces mixed wild mushrooms cleaned and sliced
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 2 cloves garlic 1 minced and 1 whole
- 1 tablespoon white truffle oil
- 1/4 cup fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
- 2 ounces shaved Parmesan cheese
- 1 teaspoon truffle zest or finely grated truffle
Instructions
- Preheat your grill or broiler on high heat. Place the slices of bread on a baking sheet and toast them until golden and crisp, for about 1-2 minutes per side. Remove from heat and rub one side of each slice with the whole garlic clove.
- In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
- Add the minced garlic to the mushrooms and cook for another minute until fragrant. Remove the skillet from the heat and stir in the fresh parsley, truffle oil, salt, and pepper.
- To assemble the bruschetta, generously top each slice of toasted bread with the mushroom mixture. Sprinkle shaved Parmesan cheese and truffle zest over the mushrooms.
- Place the assembled bruschetta under the grill or broiler for about 1 minute, or until the cheese begins to melt.
- Transfer the bruschetta to a serving platter, drizzle with a bit more extra virgin olive oil if desired, and serve immediately.
Notes
For a gluten-free version, use your preferred gluten-free bread.
If truffle oil or truffle zest isn't available, consider a light drizzle of a high-quality balsamic glaze for a different but equally gourmet flavor profile.
The wild mushrooms can include varieties such as shiitake, oyster, chanterelle, or porcini for the best flavor and texture.