TABELIA

AUTHENTIC RECIPE

Bruschetta con FunghiMushroom Bruschetta

Mushroom Bruschetta
Difficulty★★☆☆☆ Prep10 min Cook15 min servings4

Porcini or mixed mushrooms sautéed with garlic and thyme and piled onto freshly toasted bruschetta. An autumn starter in which mushroom fragrance and olive oil become one.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (4 servings)

  • Mixed mushrooms (porcini, king oyster and button mushrooms)400 g
  • Country bread8 slices
  • Garlic3 cloves
  • Fresh thyme4 sprigs
  • Flat-leaf parsley2 tbsp
  • Extra virgin olive oil4 tbsp
  • Salt1 pinch

Method

Mushroom preparation

1

Prepare the mushrooms

  • 1 Remove the tough ends of the mushrooms and tear large ones lengthwise into 4 pieces.
  • 2 Cut the button mushrooms into 4 pieces.
  • 3 Do not wash the mushrooms in water; wipe dirt off with a damp cloth.
2

Infuse the oil with garlic

  • 1 Heat 3 tbsp extra virgin olive oil in a frying pan over high heat and fry the crushed garlic for 30 seconds.
  • 2 Remove the garlic when golden brown.

Sautéing the mushrooms

3

Sauté and brown the mushrooms

  • 1 Add the mushrooms to the same pan and sear undisturbed for 2 minutes.
  • 2 When they release moisture, sauté over medium-high heat to evaporate it, cooking for 5–6 minutes in total until colored all over.
  • 3 Add the thyme, sauté together for 1 minute and season with salt.

Toasting the bread

4

Toast the bread and scent with garlic

  • 1 Toast both sides of the bread on a grill or in a toaster until golden.
  • 2 While hot, lightly rub the surface with the cut face of a garlic clove to flavor it.

Finishing

5

Top with mushrooms and finish

  • 1 Pile the mushrooms generously onto the bread, scatter with chopped parsley and serve with a drizzle of extra virgin olive oil.
A view of Val d'Orcia, Toscana
Val d'Orcia, ToscanaA view of Italy Photo: JP Vets · CC BY-SA 4.0 (resized; display cropped)

About this dish

Autumn is mushroom season in Tuscany. Near the hills and forests, porcini and other mushrooms appear in markets and on family tables, and bruschetta con funghi has long been enjoyed as an autumn starter.

Putting mushrooms on toasted bread is closely linked to Tuscany’s bread culture. Rustic bread absorbs the fragrance of the mushrooms and olive oil, turning the forest harvest directly into an appetizer.

Today dried porcini and cultivated mushrooms make it possible to prepare the dish throughout the year, but its original setting is the autumn forest and market. Putting the aroma of a brief season onto bread is a form of simplicity that feels distinctly Tuscan.

Chef Authen

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