Fried Parasol Mushrooms Bruschetta

Fried Parasol Mushrooms Bruschetta

Fried Parasol Mushrooms Bruschetta

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
large skillet
2
cutting board
3
knife
4
medium bowl
5
small bowl
6
paper towels
7
toaster or broiler

Ingredients

Produce

  • 1
    1 each large parasol mushroom cap
  • 2
    2 each ripe plum tomatoes
  • 3
    2 each cloves garlic
  • 4
    0.25 each bunch fresh basil

Pantry

  • 1
    2 each slices of baguette
  • 2
    0.25 cup cup olive oil
  • 3
    0.25 teaspoon teaspoon salt
  • 4
    0.125 teaspoon teaspoon black pepper
  • 5
    0.125 teaspoon teaspoon dried oregano

Directions

1

Prepare the Mushroom

Carefully clean the parasol mushroom cap using a soft brush or a damp cloth. Avoid soaking it in water. Remove the stem and any damaged parts. Pat dry with a paper towel.

2

Slice the Mushroom

Slice the parasol mushroom cap into 1/2-inch thick slices. Ensure each slice is relatively even for uniform cooking.

3

Prepare the Seasoning

In a medium bowl, combine 2 tablespoons of olive oil, salt, pepper, and oregano. Mix well.

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4

Coat the Mushrooms

Add the sliced mushrooms to the bowl with the seasoning mixture and toss gently to coat evenly. Ensure every slice is nicely covered.

5

Heat the Pan

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. The oil should shimmer when it's ready.

6

Fry the Mushrooms

Place the mushroom slices in the hot skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and slightly crispy. Avoid flipping them too soon. Overcrowding can steam the mushrooms instead of frying them. If necessary, cook in batches.

7

Prepare the Topping

While the mushrooms are frying, finely chop the tomatoes and garlic. Roughly chop the fresh basil.

8

Mix the Topping

In a small bowl, combine the chopped tomatoes, garlic, and basil. Drizzle with 1 tablespoon of olive oil, add a pinch of salt and pepper. Mix gently.

9

Toast the Baguette

Lightly toast the baguette slices in a toaster or under a broiler for 1-2 minutes per side until golden brown. Watch carefully to prevent burning.

10

Rest the Mushrooms

Once the mushrooms are cooked, remove them from the skillet and let them rest on a plate lined with paper towels to absorb any extra oil. This will keep them from getting soggy.

11

Assemble the Bruschetta

Arrange the toasted baguette slices on a serving plate. Spoon the tomato mixture evenly over each slice.

12

Add the Mushrooms

Top each bruschetta with the fried parasol mushroom slices. Serve immediately.

Recipe Tips

  • For best flavor, use ripe, in-season tomatoes.
  • If you don't have a large skillet, cook the mushrooms in batches to avoid overcrowding.
  • Do not wash the mushrooms, use a soft brush or damp cloth for cleaning.
  • Use high-quality olive oil for better flavor and frying results.
  • Serve immediately to enjoy the crispy mushrooms and toasted bread.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

40g

Protein

10g

Fat

20g

Fiber

5g

Sugar

7g

Sat. Fat

5g

Sodium

500mg

Trans Fat

0g

Cholesterol

0mg

Potassium

400mg

Vitamin A

200%

Vitamin C

20%

Calcium

50%

Iron

2%

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