• 1/2 cup Olive Oil
  • 200g Mixed Wild Mushrooms
  • 2 Garlic Clove's, thinly sliced
  • 1 tsp Ground Coriander Seeds
  • 1 tsp Caster Sugar
  • 1 tbs Red Wine Vinegar
  • 4 Freshzest Rosemary
  • To Serve Fetta Cheere
  • To serve Toasted Sourdough Slices
  • To serve Freshzest Parsley - Continental
  • To serve Pecan Nuts

Wild Mushroom Bruschetta.


Preparation Time: 30 Minutes to 1 hour

Cooking Time: 10 Minutes

Serving Size: 4

  1. Place a large frypan over a medium heat and add 1 tbs of oil. Add the mushrooms when reasonably hot and cook, stirring, for 2-3 minutes or until the mushrooms start to soften. Add garlic and cook for another minute. Add ground coriander seeds, the rest of the olive oil, sugar, vinegar and rosemary. Continue to cook on a low heat for another minute and remove from heat.
  2. Move mushroom mixture to a bowl and cover with al-foil. Depending on how much you like the rosemary flavour, remove or leave in the rosemary sprigs. Sit aside for 10 minutes to an hour to marinate.
  3. Serve on sourdough toast with sprinkled fetta, pecan nuts and parsley. This is also great with savory thyme instead of rosemary!
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