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Garlic & mushroom bruschetta

Garlic & mushroom bruschetta

Quick and easy to prepare this brushetta recipe makes an excellent starter when you're entertaining.

Serves

4

Prep: 

5 mins

Cook: 

10 mins

Average: 4 (5 votes)

Ingredients

  • 6ml / 1/2tbsp olive oil
  • 2 shallots, chopped
  • 1 garlic clove, crushed
  • 225g/8oz button mushrooms, halved
  • 3 tbsp dry white wine (or water)
  • 1 (200g) pot half fat crème frâiche
  • 4 slices ciabatta bread
  • 4 large British Lion eggs
  • a dash of vinegar
  • snipped fresh chives to serve

Method

  1. Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3mins or until soft. Add the mushrooms and cook for a further 3mins or until the juices have come out of the mushrooms.
  2. Increase the heat, add the wine, (or water) and cook over a high heat until the liquid has evaporated. Season well, then stir in the crème frâiche. Gently reheat until hot and set aside.
  3. Meanwhile, bring a large frying pan of salted water to the boil. Add the vinegar. Carefully crack the each of the eggs into a saucer, then tip gently into the simmering water. Cook for 3-4mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.
  4. Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.