Marinated mushroom bruschetta
Swiss brown mushrooms
400 g, sliced
2 clove(s), thinly sliced
1 tbs, finely chopped
Apple cider vinegar
2 x 3 second spray(s)
120 g, (4 x 30g slices) light variety
½ cup(s), (8 small leaves), torn
1 tbs, chopped
- Heat oil in a large non-stick frying pan over high heat. Cook mushrooms and garlic, stirring, for 2–3 minutes or until mushrooms are golden and tender. Stir in rosemary. Transfer to a medium bowl. Stir in vinegar. Set aside to marinate for 15 minutes.
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray bread with oil and cook for 1–2 minutes each side or until lightly charred. Strain mushroom mixture and discard marinade.
- Top toast with radicchio, mushrooms and chives to serve.