Mushroom bruschetta

Dinner is probably the most difficult time of the day for us: we usually don’t eat a cooked meal, but go for sushi, salads or other appetizers. Bruschetta is probably one of the favorites – especially since we discovered the small ciabatta breads at Superstore.

Today, I prepared a mushroom based mixture that can be used to make bruschettas. My plan was to make enough for two separate meals, but we’ll see how that plan turns out…

Ingredients

  • 7 – 10 big, white mushrooms (washed and chopped)
  • 1 bell pepper (washed and chopped)
  • 1 onion (peeled, washed and chopped)
  • olive oil
  • balsamic vinegar
  • fresh dill
  • fresh parsley
  • salt
  • pepper
  • paprika

Instructions

  1. Peel, wash and cut the onion into slices. Fry with a bit of olive oil.
  2. When onion is translucent, add chopped bell pepper and mushrooms. Use a lid to keep the moisture in, but check every 5 minutes to see if you need to add some water.
  3. After around 15 – 20 minutes, add the chopped dill and parsley (you’ll need around 3-4 stems of each). Add salt, pepper and paprika, and more water if needed. Cook for 10 more minutes. Remove from heat, transfer on plate and enjoy it on toasted ciabatta.
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Frying the onion.

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Add mushrooms and bell pepper.

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When the mushrooms are done, add the fresh dill and parsley.

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Mushrooms ready to use!

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