Bruschette ai Funghi Trifolati

Bruschetta

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Bruschette ai Funghi Trifolati (Mushroom Bruschetta) is a classic rustic dish, part of the culinary tradition of the Piemonte region in Italy.  Bordering on France Piemonte is known for truffles and wine.
 
Like many classic recipes, this one stemmed from the need to not let stale bread go to waste.  Farmers and home chefs transformed this now popular Italian appetizer, as a way to utilize bread that had gone hard.
 
While not your classic tomato bruschetta, Bruschette ai Funghi Trifolati will wow your dinner companions and is just as easy as it’s counterpart to prepare.  It’s tasty and delicate flavors, reminiscent of the Italian mountains, will be your new favorite.
 
Ingredients:
– 650g of mixed sliced mushrooms, whichever type you prefer
– 1 loaf of Italian Bread or 1 French baguette
– 2 tbsp flat leaf parsley finely chopped
– 2 garlic cloves finely chopped
– half white onion or a red onion (or a mix of both if you prefer) finely chopped 
– olive oil (substitute to truffle oil for an extra decadent treat)
– sea salt and freshly ground black pepper
– 2 tbsp unsalted butter
– cream cheese softened 
Instructions:
  1. Toast your bread on both sides. You can do this in a toaster oven but we recommend toasting it under your broiler with a drizzle of olive oil. (Keep an eye on it, bread burns quickly!)
  2. Leave your toasted bread to the side and in a pan on a low heat, melt the butter.  Add the onions and garlic to the pan and cook for a few minutes until softened. 
  3. Add the sliced mushrooms to the garlic and onions mixture and cook for about 10 mins. Add salt and pepper to taste. 
  4. Now to start assembling the mushroom bruschetta.  Take your toasted bread and spread a dollop of cream cheese on each slice.
  5. Spoon the desired amount of mushroom mixture on top of the cream cheese and top with a pinch fresh chopped parsley for a pop of freshness.
The best part of a recipe like this is that there are no rules.  Play around with ingredients to suit your own tastes.  We recommend adding some pancetta or cherry tomatoes for an extra layer of flavor.  Or rather than cooking the mushroom and onions in butter, try adding a little bit of your favorite white wine.  You can also use any type of bread for this recipe including flatbread or pita. 
 
 
Serve with a glass of white wine and enjoy! 
 
 
 
Want more Italian classics? Try this authentic Vegan Gnocchi recipe! 
              

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Aurora Rosselli is an Artist, Photographer, Designer, Influencer, and Entrepreneur. Born and raised in Italy, she began her education at the Liceo Artistico and became devoted to the world of Art. After that, she enrolled at the Accademia di Belle Arti in Catania, where she continued gathering the tools necessary to express her passions you see today throughout her original artwork. She quickly gained popularity in Italy and later on her artwork was displayed in exhibits across Europe and the US. The extensive, formal background she gained of fine arts is today incorporated into her entrepreneurial perspective and has enhanced rather than formed her artistic viewpoint capturing the beautiful Art of everyday scenery and culture in her work.