Sautéed Mushroom Bruschetta

Yields1 Serving
For the Baguette
 330 g Bio XXI Bakery Premix Flour
 265 ml Water
 2 Egg Whites
 40 ml Olive Oil
 4 g Yeast
 7 g Salt
 10 g Sugar
 2 g Garlic powder
 5 g Dried Oregano
 50 g Grated Parmesan Cheese
For the Mushroom Sauce
 4 Slices of Bio XXI Baguette
 120 ml White Wine (1/2 glass)
 150 g Mushrooms (fresh)
 ½ Lemon juice from 1/2 Lemon
 2 tbsp Butter
 1 Garlic Clove
 2 tbsp Chives (chopped)
 Salt & Pepper to taste
The Bio XXI Baquettes
1

Preheat the oven to 180 degrees C.

Prepare an oven tray by brushing it with vegetable oil.

2

In a bowl, mix the water and the egg whites and beat the mixture until combined.

3

In large mixing bowl, mix the Bio XXI flour, salt, sugar, yeast, garlic powder, oregano, and the grated cheese.

Whisk the dry ingredients until well mixed.

4

Add the liquid mix to the bowl with the mixed dry ingredients and with the help of a spatula or spoon, mix until it forms a semi-liquid dough.

Add the olive oil and beat vigorously until all the ingredients are very well combined.

5

Divide the dough mix into three (3) equal pieces.

For each piece, place it in a bowl with a little Bio XXI flour and move it around until it is completely covered with flour.

Place it on the oiled oven tray and shape it into a baguette shape with your hands.

Repeat for the remaining two pieces.

Brush off excess flour.

Brush each baguette lightly with some oil.

Leave the loaves to rise for approximately 30 mins.

6

Bake the baguettes in the oven for 35 minutes.

Let the baguettes cool off before cutting the slices needed for the Bruschettas.

The Mushroom Sauce
7

Clean and cut the mushrooms.

Sprinkle the lemon juice over them and stir until well coated.

8

Heat the butter in a frying pan and brown the chopped garlic.

Add the mushrooms and sauté for a couple of minutes until tender.

Season to taste and remove from the heat.

Plating and Serving
9

Spread each of the baguette slices with a little butter.

Toast them in the oven until slightly crisp and golden. (This can also be done in the frying pan)

Place a little of the mushroom sauté on top of each slice.

Garnish with the chopped chives and some shaved Parmesan.

Serve the Bruschettas warm.

Ingredients

For the Baguette
 330 g Bio XXI Bakery Premix Flour
 265 ml Water
 2 Egg Whites
 40 ml Olive Oil
 4 g Yeast
 7 g Salt
 10 g Sugar
 2 g Garlic powder
 5 g Dried Oregano
 50 g Grated Parmesan Cheese
For the Mushroom Sauce
 4 Slices of Bio XXI Baguette
 120 ml White Wine (1/2 glass)
 150 g Mushrooms (fresh)
 ½ Lemon juice from 1/2 Lemon
 2 tbsp Butter
 1 Garlic Clove
 2 tbsp Chives (chopped)
 Salt & Pepper to taste

Directions

The Bio XXI Baquettes
1

Preheat the oven to 180 degrees C.

Prepare an oven tray by brushing it with vegetable oil.

2

In a bowl, mix the water and the egg whites and beat the mixture until combined.

3

In large mixing bowl, mix the Bio XXI flour, salt, sugar, yeast, garlic powder, oregano, and the grated cheese.

Whisk the dry ingredients until well mixed.

4

Add the liquid mix to the bowl with the mixed dry ingredients and with the help of a spatula or spoon, mix until it forms a semi-liquid dough.

Add the olive oil and beat vigorously until all the ingredients are very well combined.

5

Divide the dough mix into three (3) equal pieces.

For each piece, place it in a bowl with a little Bio XXI flour and move it around until it is completely covered with flour.

Place it on the oiled oven tray and shape it into a baguette shape with your hands.

Repeat for the remaining two pieces.

Brush off excess flour.

Brush each baguette lightly with some oil.

Leave the loaves to rise for approximately 30 mins.

6

Bake the baguettes in the oven for 35 minutes.

Let the baguettes cool off before cutting the slices needed for the Bruschettas.

The Mushroom Sauce
7

Clean and cut the mushrooms.

Sprinkle the lemon juice over them and stir until well coated.

8

Heat the butter in a frying pan and brown the chopped garlic.

Add the mushrooms and sauté for a couple of minutes until tender.

Season to taste and remove from the heat.

Plating and Serving
9

Spread each of the baguette slices with a little butter.

Toast them in the oven until slightly crisp and golden. (This can also be done in the frying pan)

Place a little of the mushroom sauté on top of each slice.

Garnish with the chopped chives and some shaved Parmesan.

Serve the Bruschettas warm.

Sautéed Mushroom Bruschetta
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