Mushroom and taleggio on bruschetta


You'll need

600 gm mixed small mushrooms (such as chestnut, shitake, button), cleaned 1/4 cup thyme, coarsely chopped 2 cloves garlic, finely chopped 1/3 cup extra-virgin olive oil, plus extra for brushing 6 slices sourdough bread 6 (450gm) 1½ cm-thick slices of Taleggio

Method

  • 01
  • Place mushrooms in a roasting pan, scatter with 2 tbsp of thyme and all garlic, drizzle with olive oil, and season to taste with sea salt and freshly ground black pepper. Roast at 180C oven for 20 minutes or until tender.
  • 02
  • Brush sourdough with olive oil, place on a char-grill and cook for 2-3 minutes each side until charred. Place bread on an oven tray, top with Taleggio and place under a hot grill for 2-3 minutes or until cheese is melted. Transfer to plates and spoon over hot mushrooms and drizzle with pan juices, season to taste and scatter with remaining thyme leaves.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Crisp-skin duck with green papaya salad

Fast seafood recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer dinners

recipes

Flathead with crushed peas

Six fast noodle recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast autumn recipes

recipes

Lamb with orzo and olives

conversion tool