A delightful twist on the classic mushroom bruschetta, this recipe combines earthy mushrooms with aromatic herbs and a creamy sauce, served atop crispy garlic-rubbed toast.
Heat a large frying pan over medium heat and add the olive oil.
Ensure the pan is hot before adding the oil to prevent sticking.
Slice the larger mushrooms and leave the smaller ones whole. Add them to the pan and toss to coat in the oil.
Use a mix of mushroom types for a more complex flavor.
Add the chopped garlic, thyme, parsley, salt, pepper, and chili flakes to the pan. Stir to combine.
Adjust the seasoning to your taste preferences.
Cook until the mushrooms are golden brown, then add the butter and a squeeze of lemon juice. Stir to create a creamy sauce.
Add a splash of water if the sauce is too thick.
Toast the bread slices until golden and crispy.
Rub the toasted bread with a clove of garlic for extra flavor.
Serve the mushrooms and sauce over the toasted bread. Enjoy!
Garnish with additional parsley for a fresh touch.
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