photo: Bruschetta with Mushrooms and Onions

Bruschetta with Mushrooms and Onions

We cook bruschetta – a classic Italian snack-antipasti. It is a slice of dried bread, grated clove of garlic and oiled with olive oil. Bruschetta is usually served before the main dish or as a supplement to the wine table. The filling for bruschetta can be varied: fresh or fried vegetables, mushrooms, various kinds of cheeses, roast beef or meat products.
20 min
4 servings


  • Red onion
    1 g
  • Balsamic vinegar
    50 ml
  • Baguette
    1 pcs
  • Olive oil
    2 tbsp
  • Champignon
    100 g
  • Garlic
    1 g
  • Black pepper
    - to taste
  • Parsley
    - to taste


  • 1. Cut fresh baguette or ciabatta into slices of 1 cm thick. Roast the bread on a dry frying pan until golden crust on both sides. Also you can use the grill or oven for this purpose.
  • 2. Peel one clove of garlic from the husks. Rub the hot bread slices with garlic. Sprinkle the bread above with unrefined olive oil.
  • 3. Peel the red onion from the husk. Cut the onion into half-rings of medium thickness.
  • 4. Fry half-rings of onion in a small amount of olive oil. When the onion is soft, pour balsamic vinegar in. Stir and continue frying the onions until all the vinegar has evaporated.
  • 5. Meanwhile, wash, clean and cut fresh mushrooms into slices of 5 mm thick.
  • 6. Add the chopped mushrooms to the fried onions. Stir and continue preparing the ingredients together until ready. At the end of the cooking, salt the mixture and season it with black pepper.
  • 7. Add fried in balsamic vinegar filling from red onions and champignons to the bruschetta. Decorate the snack with fresh parsley.
  • 8. Serve bruschetta with champignons and red onions immediately after cooking, while slices of toasted bread remain crispy.

    Bon Appetite!