Bruschetta with mushrooms, onions and pesto

Photo: Getty
Baguette (French loaf)1/2 pieceFresh champignons400 gramsExtra virgin olive oil2 tbsp.Garlic2 teethWheat flour1 tspBulb onions1 piecePeanut butter1.5 tbspPesto20 gramsGround black pepper
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:15 minutes
  • Flow temperature:Room temperature
  • Processing Type:Cutting
  • Kitchen:Italian
  • Occasion:Everyday
  • Season:year round

This appetizer will appeal to lovers of vegetables and those who watch their figure. Bruschetta with mushrooms is tasty, nutritious and fragrant.

Cooking method:

Prepare the ingredients. You can make pesto sauce by yourself or buy it already ready. We used ready.

Finely chop the onion. Wash mushrooms. If they are small, then leave them whole, if large, then you can cut them in halves or quarters.

Cut the baguette into slices (1 cm thick), slightly sprinkle with olive oil, put on a baking sheet covered with baking paper, and dry for 6 minutes in an oven heated to 200 degrees.

In the meantime, cook the stuffing.In a skillet with high sides (or stew-pan), fry the onions in peanut butter until golden brown. Add the mushrooms, sprinkle with flour, mix gently, salt and pepper. Fry on high heat until cooked. Important! The water will evaporate during the cooking process and the mushrooms will turn out to be slightly saltier (so you should not add too much salt).

Remove the baguette from the oven, spread it on a flat dish, brush with a small amount of pesto and carefully put the mushroom filling on top. Decorate with arugula.

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