Ultimate Mushroom Bruschetta: Taste The Triple Mushroom Delight!

Getting bored with a traditional bruschetta on your antipasto table? My Three Mushroom Bruschetta makes mushrooms the star in this twist on the classic spread. It’s perfect for your favorite toasted bread or pitas.

=== 🍽🍸🥩 RECIPE ===
3 1/2 ounces (99g) Shiitake Mushrooms, stems removed, and caps chopped
8 ounces (230g) Cremini Mushrooms, chopped
10 ounces (280g) Button Mushrooms, chopped
1 large Onion, chopped
4 cloves Garlic, minced
4 ounces (110g) Tomatoes, chopped
2 tablespoons Fresh Parsley, chopped
2 tablespoons Parmesan Cheese, chopped
8 ounces (240ml) Chicken Stock
Splash Dry White Wine
1 tablespoon Olive Oil
Salt & Pepper
3 Pita Breads cut into wedges and toasted

Heat the oil in a large skillet over medium heat until shimmering.

Add the onions and garlic, and cook until the onions are starting to soften and the garlic is fragrant, about 5 minutes.

Add the mushrooms. Season with salt & pepper and cook another 5 to 7 minutes, stirring often.

Add the wine and chicken broth and bring to a boil. Cook until the liquid is absorbed, stirring occasionally.

Remove from the heat and stir in the tomatoes, parsley and cheese. Taste for seasoning and adjust if needed.

Serve with the toasted pita bread.

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=== 📑 CHAPTERS ===
00:00 Introduction
00:17 Three Mushroom Bruschetta
00:49 It Starts with Olive Oil, Onions and Garlic
01:43 The Three Mushroom Types
03:07 Seasoning and Reducing the Mushrooms
03:57 Adding White Wine and Stock
05:04 Tomatoes, Parsley and Parmesan Cheese
06:03 Tasting and Recipe Recap
07:24 Social Media and Video Recommendations

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