Home Truffled Mushroom Bruschetta
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
Bruschetta are such a deliciously simple dish to enjoy with drinks before dinner, or even with a simple green salad as a quick and easy light meal. Adding a drizzle of Truffle Hill Truffle Oil takes them to the next level! Smaller mushrooms – like Swiss brown, shimeji, king brown and enoki – are best for this recipe; use just one or a combination. Serve Truffle Hill Truffle Hunter’s Reserve vintage sparkling pinot noir with these tasty snacks to get the evening off to a festive start.
Wipe mushrooms with a clean damp cloth if necessary, trim off any woody ends, and slice mushrooms thinly. If using shimeji, discard the base and leave mushrooms whole.
Heat olive oil in a heavy-based frying pan over medium heat.
Add the mushrooms and a good pinch of salt, stir to combine well, cover and cook for 10 minutes or so, stirring often, until softened.
Uncover, increase heat to high and cook for a further 5 minutes or so, until the liquid they’ve release has evaporated. Set aside to keep warm.
Toast the bread then rub one side with the garlic, discarding the remaining garlic.
Drizzle toast with Truffle Hill Truffle Oil.
Toss parsley through the mushrooms, pile onto the toast and serve immediately.