Truffle Hill Black Perigord Truffle Oil Truffled Mushroom Bruschetta


Make 8-10pieces


  • 500g mixed mushrooms
  • ¼ cup extra virgin olive oil
  • Salt flakes, to taste
  • ½ sourdough baguette, thinly sliced on the diagonal
  • 2 cloves garlic, peeled and bruised
  • 1 tablespoon finely chopped flat-leaf parsley
  • Truffle Hill Truffle Oil, for drizzling


  1. Wipe mushrooms with a clean damp cloth if necessary, trim off any woody ends, and slice mushrooms thinly. If using shimeji, discard the base and leave mushrooms whole.
  2. Heat olive oil in a heavy-based frying pan over medium heat.
  3. Add the mushrooms and a good pinch of salt, stir to combine well, cover and cook for 10 minutes or so, stirring often, until softened.
  4. Uncover, increase heat to high and cook for a further 5 minutes or so, until the liquid they’ve release has evaporated. Set aside to keep warm.
  5. Toast the bread then rub one side with the garlic, discarding the remaining garlic.
  6. Drizzle toast with Truffle Hill Truffle Oil.
  7. Toss parsley through the mushrooms, pile onto the toast and serve immediately.

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