Bruschetta is toasted bread topped with whatever you want. It’s the best appetizer because you can never go wrong with it.
I normally like a classic bruschetta with tomatoes, basil, and mozzarella in the summer.
But this delicious bruschetta with mushrooms, mozzarella, and onions is perfect for autumn.
Mushroom&onions bruschetta
The perfect appetizer for those chill autumn days.
Ingredients
- 8 slices bread
- 1 onion
- 360 g mushrooms
- 50 g butter
- 50 g parmesan cheese
- 300 ml milk
- 2 tbsp flour
- salt, pepper&basil per taste
Instructions
- In a large skillet, saute the onions in olive until slightly brown, afterward remove the onions and saute the mushrooms until they're brown.
- Meanwhile, slice the bread and place it into a pan, drizzle some olive oil on top and bake for 5 minutes.
- For the bechamel sauce, melt 50g of butter in a saucepan, then add the milk to a boil. Add the flour and stir continuously until it thickens, add the parmesan cheese as well. If you have nutmeg add some too.
- After the slices of bread are done, add to each slice bechamel, onions and mushrooms. Top it with mozzarella and add salt, pepper and basil per taste.
