Bruschetta is one of those dishes where the name makes the dish sounds so much fancier than it is, in part because no one but the Italians really knows how to say it right. Broos-k-etta? Broos-che-ta? Who knows, but no one can deny that it’s delicious.
This version breaks all the rules of bruschetta and uses mushrooms instead of tomatoes. It not only smells heavenly, thanks to the roasted funghi and toasted bread, but the taste is something else with the addition of a strong cheese, lightened by some lemon peel.
Use whatever mushrooms you can find at your grocery store for this dish. Some good varieties would be button, oyster or shiitake.
Bruschetta with mushrooms
4 slices of thickly cut brown or rye bread
8 slices of Swiss cheese (or Gruyere)
1 big garlic clove
2 rosemary sprigs
butter, salt and pepper
Halve bread slices and put them in a toaster until the surface becomes browned and slightly crispy.
Peel garlic and rub on slices. Put the rest of the clove through a press for use later with the mushrooms.
Put cheese on slices and place on a baking sheet with parchment paper. Preheat the oven.
Clean and slice the mushrooms into quarter or eighth pieces, depending on size. Wash and dry rosemary, then remove its leaves. Place some aside for garnishing.
Wash lemon and grate 2-3 teaspoons of the peel. Set aside about 1 teaspoon for garnish.
Place bread in preheated oven. Heat 1-2 tablespoons butter in a pan. Add mushrooms and saute at high heat. Season with salt, pepper, remaining garlic, thyme and lemon peel.
Remove bread from oven when the cheese starts to melt and has turned a golden yellow.
Top bread slices with mushrooms. Garnish with leftover thyme, lemon peel and fresh pepper. – dpa/Julia Uehren