Mushroom bruschetta

Recently, if you notice, I’ve made several dishes from bread slices, sometimes called toast or bruschetta. A local magazine in Vietnam ordered me to make some foods suitable for breakfast. Thinking that bread always makes fast and yummy breakfast, sometimes very healthy breakfast too, I decided to make some foods with bread. By coincidence I’ve been practising making baguette (all by hands and human’s strength, though not mine! I asked for my fiance’s help to knead the dough or the dough is too heavy for me and I don’t have a strong mixer), so I often have day-old baguette left in my pantry. 

However, the magazine used them as items for Finger Food category and they asked me to make other foods to fill up the breakfast category Anyway, I’m glad that in one issue, I had 8 different dishes featured and introduced to readers. 

We love these mushroom bruschetta as mushrooms were very fresh and tasty served on crispy baguette slices. The combination of bacon and mushroom was just great. 

Ingredients: (8 portions)

- 2 tbs butter

- 2 slices bacon

- 50g oyster mushroom

- 50g crab (shimeji) mushroom 

- salt, pepper

- 8 slices baguette 

- 1 garlic clove, lightly crushed

- shaved parmesan 

Method:

- Cut the bacon into thin strips.

- Wash the mushrooms well and chopped. 

- Melt butter in a small saucepan or frying pan, add the bacon strips and cook for 1 minute. 

- Add all the mushrooms, stirring well. Reduce the heat, cover and cook for 3-4 minutes. Season with salt and pepper.

- Toast the baguette slices in the toaster oven. Rub the garlic on one side of each bread slice and top it with mushroom mixture. Arrange some shaved parmesan on top.

- Serve warm.