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Mushroom bruschetta


  • Slice or chop the mushrooms into chunks (if delicate, leave whole).
  • Heat a little oil in a heavy-bottomed pan and briefly cook the firm mushrooms. Add the garlic and red onion. Toss and cook until tender.
  • Then add the cream, stock, lemon juice, seasonings, Worcestershire, mustard and parsley, together with the delicate mushrooms. Stir and cook down until thick.
  • Toast or cook the bread on a lightly oiled grill.
  • To serve, put a piece of toast on individual plates and mound the mushrooms with sauce on top.


  • a variety of mushrooms, wiped clean
  • olive oil
  • 1 garlic clove, crushed
  • ½ large red onion, finely chopped
  • a splash of cream
  • ½ cup chicken stock
  • a squeeze of fresh lemon juice
  • sea salt & freshly ground pepper
  • a splash of Worcestershire sauce
  • ½ tspn good quality mustard
  • 2 tbsp chopped fresh parsley
  • 4 slices country-style bread
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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