Bruschetta was invented as a creative way to use stale bread.
The most popular version is with tomatoes, olive oil, and basil. Yet, over the centuries, countless variations were created.
Its origins are deeply connected to agricultural practices, where farmers, facing limited resources, had to come up with creative ideas to make filling meals.
I also used what I had on hand: mushrooms, so I made "Bruschetta ai funghi"!
Ingredients
8 slices of bread
1 pound of baby bella mushrooms
1 garlic clove, halved
A few sprigs of parsley, roughly chopped
2 tablespoons of olive oil + extra for drizzling
Salt and pepper to taste
A pinch of chili flakes
Shaved Parmigiano cheese
Method
Clean the mushrooms using a damp cloth and slice them.
In a large non-stick pan, heat 2 tablespoons of olive oil and add the garlic along with a pinch of chili flakes (if desired). Once the garlic turns golden, introduce the mushrooms, browning them over medium heat for about 5 minutes. Gently turn them to avoid breaking. Season with salt and pepper, then cook for an additional couple of minutes.
Sprinkle the cooked mushrooms with plenty of chopped parsley and set aside.
Slice the bread into pieces approximately 1/2 inch thick. Drizzle a bit of oil on both sides of each slice.
Heat a cast iron pan over medium heat, adding the bread slices in batches. Toast one side for a couple of minutes, then flip and toast for another 2 minutes on the other side. The slices should gain color without becoming too dry.
Now, assemble the bruschetta: using a spoon, add a generous portion of mushrooms onto each slice of bread and top with shaved Parmigiano cheese. If desired, drizzle some extra olive oil on top.
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