- Diet & lifestyle
- Vegetarian meals
- Vegetarian lunch
Garlic mushrooms make a delightful starter, but classic recipes tend to use generous quantities of butter. A simple salad of finely shredded white cabbage and chopped spring onion would be a good accompaniment.
35 people made this
- 1 part-baked ciabatta loaf
- 1 tbsp extra virgin olive oil
- 30 g (1 oz) unsalted butter
- 2 garlic cloves, crushed
- 450 g (1 lb) button mushrooms, halved
- 1 tbsp wholegrain mustard
- dash of Worcestershire sauce
- 30 g (1 oz) Parmesan cheese shavings
- salt and pepper
- sprigs of fresh flat-leaf parsley to garnish
MethodPrep:20min ›Ready in:20min
- Preheat the oven to 200°C (400°F, gas mark 6). Cut the ciabatta diagonally into eight 2.5 cm (1 in) thick slices – they should be long and oval in shape. Place the slices of bread on a baking sheet and brush them lightly with oil. Bake the bread for 8–12 minutes or until crisp and golden.
- Meanwhile, melt the butter in a frying pan. When the butter starts to sizzle, add the garlic and cook for 1 minute. Add the mushrooms and cook over a moderately high heat, stirring occasionally, for 4–5 minutes or until the mushrooms are lightly cooked.
- Stir in the mustard. Reduce the heat slightly and add the Worcestershire sauce and seasoning to taste. Cook for a further 1 minute, then remove the pan from the heat.
- Place 2 slices of ciabatta bread on each plate. Spoon the mushrooms and their cooking juices over the bread. Scatter on the Parmesan shavings and garnish with sprigs of parsley. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Some more ideas
Instead of part-baked ciabatta you can use part-baked French bread. Or, alternatively, use fully baked ciabatta or French bread and simply brush the slices with oil and toast under the grill.
Mushrooms contain the water-soluble B vitamins B2, niacin and B6, all of which are important for the efficient metabolism of other nutrients. Mushrooms also contain copper, an essential component of many enzyme systems. Copper helps the body to absorb iron from food. * The small quantity of Parmesan cheese here contributes useful calcium as well as a wonderful flavour.
Each serving provides
copper * B2, folate, niacin, selenium * A, B1, B6, calcium, iron, potassium, zinc
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Loved this, did it with a grilled steak sat on top - very nice steak sandwich with a twist.-03 Nov 2009
Did as a starter, loved it. Very tasty. Thank You.-05 Mar 2014
nice, very easy. Added about 100mls of single cream. Also, could do with a bit more garlic but tasty.-24 Nov 2012
- ⅛ teaspoon active dry yeast
- 2 tablespoons warm water (110 degrees F/45 degrees C)
- ⅓ cup warm water
- 1 cup bread flour
- ½ teaspoon active dry yeast
- 2 tablespoons warm milk (110 degrees F/45 degrees C)
- ⅔ cup warm water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 ½ teaspoons salt
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Warm Mushroom and Cheese Bruschetta
Bruschetta (pronounce bru-sketta) is an Italian appetizer which comes in the form of toasted baguette or ciabatta, perfumed with garlic and olive oil. The common topping that compliments the bread is often tomato and basil.
Today, I’m going to combine one of my favorite fungi – white button mushroom with some leftover nutty cheese to make this quick and easy warm mushroom and cheese bruschetta.
Oh before I forget, I want to share a little about the piece of equipment I used to grill my bread.
It was something I wanted on my “wish-list” for quite a while. Since Tiger got me this Brustolina from Italy, I’ve been dying to try it out. It is a bread toaster commonly found in kitchens throughout Italy. Just set it over the gas burner and you are ready to go.
I’m not sure who invented this piece of humble-looking steel contraption but the brustolina is known for grilling bread to crispy perfection and even vegetables.
Unfortunately, I haven’t come across anyone selling it in Singapore yet (maybe someone should!) so if you are ever interested in this product, the best bet is: 1) order online 2) get someone to bring it back from Italy 3) create the perfect excuse to book that Italy trip!
1 punnet (200 g) white button mushroom – sliced thinly
1 clove garlic – cut into half
2 shallots – diced finely
2 sprigs fresh thyme
1 cup gruyere cheese – grated (or you could use cheddar or mozzarella too)
2 tbsp dry white wine
Salt & black pepper
1 loaf of baguette / ciabatta – cut diagonally into ½ inch slices
In a large pan, add in 1 tbsp olive oil and shallots. Cook under medium heat until softened.
Turn up heat and add in sliced mushroom, thyme and pinch of salt and black pepper.
Cook for 30 secs and pour in the white wine.
Sauté the ingredients for few mins until the mushroom are softened and cooked through.
Coat the baguette lightly with olive oil and place them on a griddle pan or flat pan and toast until both sides are crispy and golden brown.
Slice the bread into half.
Place the bread facing down. You could use a griddle or flat pan as well.
Remove and immediately rub the garlic (cut side down) all over the baguette.
Spoon the desired amount of mushroom mixture on top of each sliced baguette and sprinkle generously with cheese.
- 2 tbsp olive oil
- 25g butter
- 2 garlic cloves, sliced
- 250g small Portobello mushrooms, sliced
- 100ml Rodda’s Cornish Clotted Cream
- 2 tbsp parsley, chopped
- 4 slice of ciabatta bread
Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Heat the olive oil in a frypan on a medium heat. Add the thyme and rosemary and fry until fragrant. Add the garlic and all of the mushrooms. Fry until the mushrooms are just starting to soften. Add the balsamic vinegar and cream. Bring to a simmer. Simmer for 10 minutes covered.
Meanwhile, preheat your oven grill to 200°C. Brush each side of the ciabatta with the olive oil. Grill until each side has browned a little. Remove and rub one side of the ciabatta with the garlic clove.
Serve the mushrooms with the crunchy ciabatta, a fork and a soup spoon so that all the sauce gets eaten. Yum!
Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.
Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
How would you rate Seared Mushrooms with Garlic and Thyme?
I have to say as someone who HATES mushrooms I loved this recipe — *and I didn't even include the butter* (in order to make it vegan for my boyfriend). I'll have to try it with it next time. I used oyster mushrooms (I recommend checking your local Asian grocery store for the best prices) and fried them in a dutch oven in two batches. I mostly followed the recipe except I used a tonnnn of chopped thyme leaves rather than sprigs. For the garlic I recommend that you keep an eye on it to let it get crispy on the outside, but still leave it gooey on the inside: what. a. delight. I drained the sizzled mushrooms on a wire baking rack to preserve their crispiness and then served with Gwyneth Paltrow's risotto with peas. Two thumbs up from the anti-mushroom committee :)
Absolutely delicious. I was gifted a grow your own mushrooms kit for my birthday this year and this was the perfect recipe for my first harvest. Will 100% be making again
So delicious, even with a variety of different mushrooms! I got a fancy mushroom sampler in my CSA box and didn't know what to do with them. This recipe was quick, easy, and tasted restaurant-quality. Definitely will make again!
I haven't been able to find maitake mushrooms at my local grocery store so when they finally popped up a few weeks ago, this was the perfect recipe to try them. I'll be serving these at future dinner parties for sure.
YUM. Amazing timing, because I would have forgotten about a bunch of mushrooms in my fridge until they went bad. Now I have delish garlicky mushrooms in my fridge and I. Am actually excited to eat them.
1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic over medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely.
As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.
13 Easy Appetizers That Are Heavy on the Garlic
If you’re not a vampire and don’t mind a little garlic breath, chances are likely that you add the white bulbous plant to some, if not all of your cooking. Aside from being delicious, garlic packs a healthy punch with cholesterol-lowering antioxidants, T-cell promoting immunity boosters, and antibacterial properties.
For this reason alone, we can’t really fault a dish for being too garlicky. In fact, we now encourage it wholeheartedly.
To celebrate the seasoning for both its flavor and nutrition, we’ve rounded up 13 recipes that are heavy on garlic, but also great taste. From dips and chicken to seafood and stuffed vegetables, it’s fair to say that nobody will be kissing you within 24 hours of consuming. But trust us, it’s entirely worth the sacrifice.
1. Garlic Herb Tomato Goat Cheese Dip
No matter how you say “tomato,” we can all agree that it pairs well with goat cheese, herbs, and garlic. Get the recipe.
3. Garlicky Kale and Spinach Dip
Sneaking in greens like kale and spinach is just another way to boost the vitamin and mineral content in your favorite restaurant dip. Get our Garlicky Kale and Spinach Dip recipe.
4. Baked Garlic Parmesan Chicken Wings
You don’t need a fryer to get delectably crunchy wings. And who said anything about needing buffalo sauce? Get the recipe.
5. Mussels with Garlic and Breadcrumbs
Sometimes it’s best to let a classic seafood dish shine without all the bells and whistles. Get our Mussels with Garlic and Breadcrumbs recipe.
6. Tomato Bruschetta with Garlic and Basil
As if bruschetta couldn’t get more Italian, this recipe went ahead and added even more garlic and basil. Get the recipe.
7. Garlic Butter Mushrooms
On our list of favorite things to stuff mushrooms with, garlic butter may now rank higher than crab, sausage, and even cheese. Get the recipe.
8. Garlic Bread
Pumpernickel, sourdough, rye, and ciabatta may be common answers for favorite bread types, but ours is garlic. Get our Garlic Bread recipe.
9. Garlic Herb Roasted Shrimp
Shrimp served without garlic is like a cheeseburger without a bun. It’s essentially mandatory. Get the recipe.
10. Steamed Artichokes with Green Garlic Aioli
Never underestimate the powers of garlic aioli. It may seem simple, but it’s the perfect dip for an array of veggies. Get our Steamed Artichokes with Green Garlic Aioli recipe.
11. Lemon Garlic Hummus
Your favorite Middle Eastern snack gets a refreshing upgrade with the dynamic duo of lemon and garlic. Get the recipe.
12. Zucchini Garlic Bites
Zucchini is perhaps the most versatile of all vegetables, which means it obviously tastes delicious in the form of a garlicky bite. Get the recipe.
13. Garlic Herb Potato Salad
Garlic shines in this simple herb salad with America’s favorite carb. Get the recipe.
Epic Mushroom Toast from Inside The Gjelina Cookbook
There’s really no place like Gjelina, one of L.A.’s coziest hotspots. From the dark, but fresh-feeling dining room to the rustic chic patio, this little Abbott Kinney restaurant is always packed – and half of the guests are there for this mushroom toast.
We can’t deny Gjelina’s ever-lasting cool factor. Some hotspots get so hot we tire of them quickly – or at least feign disinterest. This is not that. We’re thrilled to feature Chef Travis Lett’s obsession-worthy mushroom toast, a recipe that’s packed in between nine other chapters full of killer recipes in the new Gjelina Cooking From Venice, California cookbook.
This recipe is no simple matter. But trust us when we say that all the fuss will be worth the trouble. Start here with these instructions for Gjelina’s Garlic confit: In a small baking dish, add eight peeled heads of garlic, 12 thyme sprigs and 3 bruised bay leaves and cover with about one inch of extra-virgin olive oil:. Bake at 350 degrees for 45 minutes to an hour until garlic cloves are soft and lightly browned but still hold their shape.
Our customers freak out over this dish, and there is a good reason why — seared mushrooms, lashed with house-made crème fraîche, a splash of wine, and a few herbs, mounded on top of grilled bread is always a crowd-pleaser. We make no claims for inventing this combination, but we proudly carry the torch. There’s a classic version that calls for brioche and wild spring morels, with an optional shower of black truffles. A similar, far less opulent version, can be made with everyday cremini mushrooms and simple ciabatta or a baguette. We opt for a variety of mushrooms supplied by our friend Matt Parker at Shiitake Happens, including nameko, clamshell, pioppini, chanterelle, and hen of the woods, in addition to porcini, matsutake, and the seasonal morels we occasionally score.
Buttermilk stirred into good-quality heavy cream left out to culture for a few days yields a decadent crème fraîche with limitless possibilities. Real farmstead raw-milk crème fraîche is very difficult to come by, but if you are lucky enough to have access to it, by all means use it here. Do not substitute store-bought sour cream. It doesn’t hold up to the heat and may break and curdle the sauce.
When our guests ask me for a recipe and find out that it calls for homemade crème fraîche, they’re often hesitant, imagining that making crème fraîche is a complicated process. The reality is that it’s very easy to make, but simply requires a few days of waiting to pull off. The plus side is that crème fraîche keeps well in the refrigerator and can be used to enrich pasta dishes, risotto, soups, vegetables — anything you want to bring a little richness to. Whip it gently to serve over desserts, slightly sweetened or not, in place of standard whipped cream.
Unlike the other toasts in the Gjelina cookbook, this is best served piping hot, before the crème fraîche starts to set. Small portions can be served as an appetizer, but a large slab of this toast alongside a glass of earthy red is the way I prefer to take it down.
Gjelina’s Mushroom Toast
For the mushroom toast:
one 6″ hunk ciabatta, halved horizontally and then crosswise to yield 4 pieces
3 Tbsp extra-virgin olive oil, plus more for toasting the bread
1 lb mushrooms, such as nameko,
hen of the woods, chanterelle, porcini, matsutake
6 cloves garlic confit, sliced
freshly ground black pepper
½ cup dry white wine
1¼ cups buttermilk crème fraîche (instructions below)
1 Tbsp chopped fresh flat-leaf parsley
½ tsp fresh thyme leaves
For the buttermilk crème fraîche (makes 4 cups):
4 cups heavy cream
1 Tbsp buttermilk
For the mushroom toast:
Brush olive oil on both sides of the bread, then grill or toast bread. (To grill, heat a large cast-iron skillet or grill pan over medium-high heat, and grill the bread for about 3 minutes on each side.) After grilling or toasting, brush the tops lightly with olive oil again.
Heat a large frying pan over high heat. Add the olive oil and, when hot, add the mushrooms, in batches if necessary so as not to crowd the pan. It’s important that the mushrooms sear and not steam. Cook, without stirring, until the mushrooms are well browned, about 3 minutes. Give the mushrooms a good toss to turn them and then briefly sear on the other side.
Add the garlic confit to the pan, and season with salt and pepper. Add the wine and cook until reduced by half, about 2 minutes. With a wooden spoon, stir in the crème fraîche until well incorporated. Cook until slightly thickened, season with more salt and pepper if necessary, and stir in the parsley and thyme.
Place the toasted bread on individual plates. Spoon the mushrooms and pan sauce on top, dividing it evenly. Serve hot.
For the buttermilk crème fraîche:
In a 1-quart jar, combine the cream and buttermilk. Partially cover and let stand in a warm spot (about 78°F) until the cream tastes slightly sour and has thickened to a pudding-like consistency, 24 hours to 3 days.
Store in an airtight container in the refrigerator for up to 2 weeks.
Excerpted from Gjelina: Cooking from Venice, California by Travis Lett. (Chronicle Books) Copyright © 2015.