Mushroom and pancetta bruschetta. The savory flavors of mushrooms and pancetta are complemented by Marsala, cream, and thyme in this garlic-toast topping. Wait to add any extra salt until the mushrooms and pancetta are mixed together. This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
Pour over a little of the bacon fat from the pan and top with a poached egg. The lemon really brightens up the flavor, and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal, and most definitely will be made again. You can have Mushroom and pancetta bruschetta using 7 ingredients and 3 steps. Here you go how you achieve it.
Ingredients of Mushroom and pancetta bruschetta
- You need of Good quality bread of your choice.
- You need of Mushrooms.
- You need of Pancetta.
- Prepare of Chopped onion.
- Prepare of Olive oil.
- You need of Parmesan.
- It’s to taste of Salt.
Giada De Laurentiis certainly has a way with words. Giada's Tomato, Mozzarella and Basil Bruschetta. Mushrooms and thyme are best mates. Combine them with balsamic vinegar and it makes an irresistible combination to pile onto toasted bread lightly rubbed with garlic.
Mushroom and pancetta bruschetta Instructions
- Gently fry onion in oil. When soft, add pancetta. Cook for a min or two.
- Add chopped mushrooms and a bit of salt.
- Cook for 6-7 mins or so until cooked. Add on top of sliced bread and finish with a Parmesan shaving. Enjoy.
This is the perfect summer snack or meal: Roasting peak-season tomatoes with garlic and porky pancetta turns them into flavor bombs for topping. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Mushroom—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.—Amy Chase, Vanderhoof, British Columbia. Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with mushroom mixture.