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Wild mushroom bruschetta with feta and pesto

Name: Wild mushroom bruschetta with feta and pesto
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 50g unsalted butter; 1 tbsp light olive oil; 2 large rosemary sprigs, leaves picked; 500g mixed wild mushrooms; 4 slices good crusty bread or sourdough; Extra-virgin olive oil for brushing; 2 garlic cloves, halved; 100g feta, crumbled; For the pesto; Small handful fresh basil leaves; Small handful fresh mint leaves; 50g blanched hazelnuts, lightly toasted in a hot, dry pan; 30g parmesan or vegetarian alternative, freshly grated; Finely grated zest and juice ½Apple-converted-space lemon; 75ml extra-virgin olive oil; You’ll also need…; Mini processor, food processor or pestle and mortar

Published: 25 Nov 19
Updated: 18 Mar 24

Crusty sourdough slices are topped with buttery fried mushrooms, homemade hazelnut pesto, a crumbling of feta a sprig of fresh rosemary. It’s a really special autumnal lunch made for lazy, indulgent weekends.

Easy
October 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Vegetarian recipes

Nutrition: per serving

Calories: 583kcals
Fat: 45.4g (14.8g saturated)
Protein: 16.2g
Carbohydrates: 25.7g (1.9g sugars)
Fibre: 3.3g
Salt: 1.2g

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Ingredients

50g unsalted butter
1 tbsp light olive oil
2 large rosemary sprigs, leaves picked
500g mixed wild mushrooms
4 slices good crusty bread or sourdough
Extra-virgin olive oil for brushing
2 garlic cloves, halved
100g feta, crumbled

For the pesto

Small handful fresh basil leaves
Small handful fresh mint leaves
50g blanched hazelnuts, lightly toasted in a hot, dry pan
30g parmesan or vegetarian alternative, freshly grated
Finely grated zest and juice ½ lemon
75ml extra-virgin olive oil

You’ll also need…

Mini processor, food processor or pestle and mortar

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Method

Heat the grill to high. First make the pesto: in a mini processor or food processor, whizz the herbs, hazelnuts, parmesan (or alternative) and lemon zest until finely chopped. Drizzle in the olive oil, followed by the lemon juice, then whizz again until thick and emulsified. Season with salt and pepper to taste, then set aside (alternatively, you can finely chop the herbs and nuts, pound to a paste in a pestle and mortar, then mix in the remaining ingredients).
Heat the butter and light olive oil in a frying pan over a medium heat. Add most of the rosemary, then the mushrooms in batches; fry until tender and golden, season with salt and pepper, then set aside.
Brush the slices of bread with a little extra-virgin olive oil, then toast under
the grill for a couple of minutes. Rub half a garlic clove over each toast, then divide among 4 plates. Spoon the fried mushrooms onto the toast, crumble over the feta, drizzle with pesto and garnish with the rest of the rosemary.

Recipe from October 2019 Issue

Nutrition

Nutrition: per serving

Calories: 583kcals
Fat: 45.4g (14.8g saturated)
Protein: 16.2g
Carbohydrates: 25.7g (1.9g sugars)
Fibre: 3.3g
Salt: 1.2g

delicious. tips

To make this a more filling meal, serve with a soft poached egg on top.
A fruity Italian red such as dolcetto or barbera from the Piedmont region partners well with this.