Mushroom bruschetta

Name: Mushroom bruschetta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g fresh ceps; 2 Garlic cloves; 1/2 bunch Parsley; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Chilli Flakes; 1-2 TABLESPOONS Lime juice; 50 g Butter; 4 discs brown bread

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g fresh ceps
2 Garlic cloves
1/2 bunch Parsley
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Chilli Flakes
1-2 TABLESPOONS Lime juice
50 g Butter
4 discs brown bread

Directions

1
Wash and clean the mushrooms and cut them into slices or halves depending on size. Peel garlic and cut into fine cubes. Wash parsley, shake dry, pluck leaves from the stalks and chop.
2
Heat 3 tablespoons of oil, add the mushrooms and fry vigorously for about 5 minutes, turning them over. After 4 minutes add garlic and parsley. Season to taste with salt, chilli and lime juice. Add 4 tablespoons of water and butter to the pan
3
In the meantime, heat 2 tablespoons of oil in a second pan and fry 2 slices of bread for about 2 minutes on each side. Roast the remaining slices of bread in the same way. Arrange bread and mushrooms on plates.