Name: Garlic and mushroom bruschetta recipe
Prep time: 5 min
Cook time: 10 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 6ml (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 Lion Quality eggs; a dash of vinegar; snipped fresh chives to serve

By GoodtoKnow

published 20 June 2012

in Recipes

This quick-to-prepare dish is absolutely perfect for a hearty brunch or lunch with friends. Tuck in!

Ingredients

6ml (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 Lion Quality eggs
a dash of vinegar
snipped fresh chives to serve

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Method

Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3 mins or until soft. Add the mushrooms and cook for a further 3 mins or until the juices have come out of the mushrooms.
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.
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 3-4 mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.
Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.

Top Tip for making Garlic and mushroom bruschetta

When cooking with wine, only ever use wine that you'd be happy to drink.

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