Creamy mushroom bruschetta

    12 min

    This is so delicious served as a warm starter compared to the more common chilled tomato bruschetta and so easy too!


    Renfrewshire, Scotland, UK
    96 people made this

    Serves: 4 

    • 250g mushrooms, sliced
    • 1 clove garlic, grated
    • 1 tsp dried thyme
    • 100ml double cream
    • Salt and pepper to taste
    • 1 ciabatta loaf
    • 1 clove garlic to rub over bread

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Half the ciabatta sideways so its thin then cut into 8 pieces, reserve for now.
    2. Heat some olive oil in a pan on medium heat. Add the mushrooms and a little salt and pepper. Fry for couple minutes then add the garlic and thyme. Cook till mushrooms are tender and juicy.
    3. Put the ciabatta under the grill and toast both sides till lightly golden. Once tosted rub each slice with garlic and set aside.
    4. Pour the cream into the mushroons and heat through adding more salt and pepper if needed. Place on top of the ciabatta slices and serve straight away.

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    Reviews in English (1)


    This smells really nice didnt rub bread with garlic or put thyme in the mushrooms but smells nice and cant wait till try it!!! Will post another pic once on the bread  -  16 Jun 2013