Ingredients (2–3 servings)

• 4 slices sourdough bread
• 2 cups mushrooms (button or cremini, sliced)
• 2 tbsp olive oil
• 2 tbsp butter
• 2–3 garlic cloves (minced)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper to taste
• 1–2 tbsp balsamic glaze (optional)
• Parmesan cheese (optional, for topping)

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🍳 Step-by-Step Recipe

1. Toast the Bread

• Brush sourdough slices lightly with olive oil
• Toast in a pan or oven at 180°C (350°F) for 5–7 minutes
• Aim for golden and crispy edges

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2. Cook the Mushrooms

• Heat olive oil + butter in a pan
• Add mushrooms and cook on medium-high heat
• Let them brown (don’t stir too much at first)
• Add garlic, salt, pepper, and thyme
• Cook until mushrooms are soft, golden, and fragrant (8–10 minutes)

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3. Assemble Bruschetta

• Spoon the warm mushroom mixture over toasted sourdough
• Add a little extra butter sauce from the pan for richness

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4. Finish & Serve

• Drizzle lightly with balsamic glaze (optional but recommended)
• Top with grated parmesan if desired
• Serve immediately while warm and crispy

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🔥 Pro Tips

• High heat = better mushroom browning and deeper flavor
• Don’t overcrowd the pan or mushrooms will steam instead of roast
• Add a splash of lemon juice at the end for brightness