Shiitake Mushroom Bruschetta
This shiitake mushroom bruschetta is one of those recipes—easy to prepare, full of flavour, and surprisingly nourishing. Shiitake mushrooms have been used in Japanese cooking for centuries, not only for their depth of flavour, but also for their role in supporting the immune system and overall balance in the body.It’s a reminder that even the simplest dishes can offer more than just taste.
Just fry shiitake in a frying pan and put on bread. Serve this super easy yet impressive finger food for your dinner party or make your quick bite by having on large ciabatta slice. It is great to add different type of Asian mushrooms for fancier version. This immunity powerhouse dish can be prepared basically everything ahead of time, and assemble the toasts right before your guests come through the door!
RECIPE
Make 8 small pieces or 4 large sourdough slices.
Ingredients
- 8 sliced Baguette / 4 large sourdough bread slices
- 200g Shiitake, sliced
- 1 TBSP olive oil for frying + some for drizzling on bread
- 2 garlic clove, chopped finely + 2 for rubbing
- 1/2 tsp sea salt
- Handful of chopped parsley
Method
- Heat the oil and garlic in a frying pan over medium heat and sauté the mushrooms until golden. As the mushrooms cook, they will release a fair amount of water. Don’t worry, the water will evaporate as the mushrooms start to become golden or some shiitake mushroom can be too dry, in this case add 2 tsp of water to cook.
- Toast the bread in a dry chargrill pan. Rub the cut garlic clove onto one side of each piece of toast. Drizzle with extra virgin olive oil and spoon on the mushroom topping then sprinkle chopped parsley
MEMO
You can mix shiitake with regular mushrooms (like button or Swiss brown) for a milder flavour.
Mushrooms can produce more vitamin D when exposed to sunlight—just like our skin.
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