Wild Mushroom Bruschetta

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This is one of our favourite breakfast dishes when we are up in Scotland on our mushroom-picking trips. There is nothing quite like it when made with freshly picked chanterelles, but it is just as good using oyster or chestnut mushrooms.


  • olive oil 3 tbsp
  • garlic clove 1, crushed
  • rosemary and thyme


  1. Heat 1 tbsp of the olive oil gently in a large frying pan, and add the garlic, rosemary, and thyme. Infuse together for 30 seconds before adding the shallot and mushrooms. When the mushrooms begin to sweat and exude water, add the dash of white wine. Continue to cook until all the liquid has evaporated from the pan and the mushrooms have a light, oily sheen: about 6–8 minut