Mushroom bruschetta
8 servings
- 3 tbsp. Benecol Buttery Taste
- 8 slices of wholegrain bread
- 3 dl freshly picked mushrooms (For example chanterelles or champignons)
- 1/2 onion
- Fresh parsley
- 1 tbsp. balsamic vinegar
- Pinch of salt and black pepper
- Dice the onion and slice the mushrooms. Heat up a pan quite hot. Add some Benecol Buttery Taste and after it’s melted put the onions and mushrooms into the pan.
- Fry in middle heat until onions and mushrooms are soft. Season the mixture with salt, black pepper and balsamic vinegar.
- Toast the bread slices and top them with the mushroom mixture. Decorate your delicious bruschettas with some fresh parsley. Enjoy!