Mushroom and bean bruschetta

By Drum Digital
17 November 2014

Take advantage of the many types of mushrooms in store with this wonderfully earthy supper dish.

Serves 4-6

Preparation: 10 min

Cooking: 10 min

60 ml (¼ c) olive oil

30 g butter

400 g mixed mushrooms, halved if large

2 red chillies, chopped

2 leeks, finely chopped

3 garlic cloves, chopped

60 ml (¼ c) white wine

100 g green beans, blanched

4 slices bread

extra olive oil for brushing

1 garlic clove, halved

handful of fresh parsley

salt and pepper

handful of grated mozzarella cheese

Heat the oil with half the butter in a large pan over medium-high heat. Fry the mushrooms for 2 minutes or until wilted. Remove and set aside. Reduce the heat to medium.

Add remaining butter to the pan with the chillies, leeks and chopped garlic. Stir-fry for 2 minutes or until soft, then add the wine and cook for 2 minutes or until evaporated. Return the mushrooms to the pan and stir in the blanched beans.

Meanwhile, heat a griddle pan over medium-high heat. Brush the bread on both sides with extra oil, then toast on the griddle pan for 2 minute on each side or until lightly charred. Rub one side of each slice with the cut side of the halved garlic.

Stir the parsley into the mushroom mixture, season with salt and pepper and sprinkle the mozzarella cheese over. Pile onto the toasted bread and serve.

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