Mushroom Bruschetta


1 tbs olive oil

1 tsp coarsely ground pepper

2 tsp hot curry powder

1 1/2 button mushrooms, coarsely chopped

1 medium onion, peeled and finely chopped

4 cloves garlic, peeled

2 tsp dried leaf oregano, crushed

2 tbs Balsamic vinegar

1/3 cup finely chopped parsley

salt and pepper, to taste (optional)

1 loaf or 16 1/2 inch thick slices of Italian or French bread

Extra virgin olive oil (optional)


  1. Heat oil, pepper and curry powder in deep skillet over MEDIUM-HIGH heat. Add mushrooms, onion, 2 cloves minced garlic and oregano. Mix well, cover and cook 2-3 minutes.
  2. Remove lid, lower heat and continue to cook, stirring often until mushroom mixture is somewhat dry in texture.  
  3. Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings.
  4. Cool to room temperature.
  5. Toast bread until golden. While toast is still warm, rub cut garlic on one side of each slice.
  6. If desired, drizzle with olive oil.
  7. Place warm mushroom topping on bread and serve immediately.
Recipe Courtesy of

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