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Paris mushroom bruschetta and truffle oil
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Camilla lima
@receitasdacamillalima- Ingredients
- Recipe
- Italian bread baguette1 unit(s)
- cherry tomato200 g
- Fresh Paris Mushroom200 g
- Garlic3 unit(s)
- Olive oil3 tablespoon
- Parmesan to taste
- Mozzarella to taste
- Oregano leaves to taste
- Salt and Black Pepper to taste
- Wash the tomato, cut in half and set aside. Clean the mushrooms and cut into slices, set aside. In a pan put the oil and fry 2 garlic (the oil will serve for tasty then discard the garlic). Then put the mushrooms, stir and let it sauté until they are slightly soft, add the tomato stir and regia for approximately 1 minute, turn off the fire and put salt, black pepper to taste, stir taste the seasoning and finish with chopped green smell. Cut the baguette to a thickness of a little more than 1 finger. Put the sliced bread in a shape and take it to the preheated oven at 220 degrees for 10 minutes. With the bread still warm, rub a clove of garlic on them, drizzle each slice with 1 thread of olive oil. Then put pieces of mozzarella on top of the sautéed mushrooms, cover with grated parmesan to taste. Return to the oven for approximately 5 minutes or until the Parmesan melts. Serve hot (I put some fresh oregano leaves and drizzle with truffle oil)
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