Double Mushroom Brushetta

Double Mushtoom Brushetta

Mushrooms for me is the middle ground between meat and vegetable, its not meat but its meaty enough so when it is used in a dish I dont even mind if there are no meat at all, I love my meat I guess you know it by now based on my posts but mushrooms is just on a different level. I love these morsels and if ever I become a vegetarian this will be the big reason for it. These earthy fungi gives a lot of life to any boring dishes like soups, vegetables and even meat dishes.

Today we will be using it as a topping for a bruschetta where mushrooms is simply cooked in olive oil and butter.

Double Mushtoom Brushetta

Prep time:

Cook time:

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  • 250 g white button, thinly sliced
  • 3 pcs Portobello mushrooms
  • 2 tbsp [url href=”” target=”_blank”]extra virgin olive oil[/url]
  • 3 tbsp flat leaf parsley, chopped
  • 2 tbsp white wine
  • 3 tbsp butter
  • salt
  • [url href=”″ target=”_blank”]sliced baguette[/url]


  1. In a pan heat extra virgin olive oil and cook white button and portobello mushrooms, gradually add white wine to rehydrate.
  2. Add butter and flat leaf parsley then continue to cook unitl mushrooms are tender.
  3. Top in toasted sliced baguette


Double Mushtoom Brushetta Wide


3 Responses

  1. suituapui says:

    Wish I could get all the different kinds of mushrooms here. 🙁

  2. mjskitchen says:

    I definitely need to play around with more varieties of mushrooms. Thanks for the inspiration Raymund!! These look so good!

  3. What a fun way to enjoy bruschetta. The mushrooms are so hearty, it is almost like a complete meal.

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