Mushroom Bruschetta

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Mushroom Bruschetta (Bruschetta con Funghi)

One of the things I loved most about Lucio’s Paddington restaurant was the seasonal bruschetta that always arrived with our aperitivi, a tradition I like to continue at home. In autumn, the crisp air of Italy’s hilly regions is filled with the wonderful aroma of mushrooms, inspiring cooks to prepare many dishes (sometimes even whole meals) dedicated to fungi. The way I cook mushrooms for mushroom bruschetta is called ‘funghi a funghetto’, meaning ‘mushrooms cooked mushroom-style’, which my friend Lucio says is quite funny in Italian! You can use any mushrooms to make mushroom bruschetta, a mixture or just one type if that’s what you have handy. I find smaller mushrooms – such as Swiss brown, shimeji, king brown and enoki – are best. See video below for another mushroom recipe inspired by Lucio. And if you need to be inspired in the aperitivi department, take a look at my favourite Prosecco cocktails.

Makes 8–10 pieces

Ingredients
  • 500g mixed mushrooms (about 1lb)
  • ¼ cup extra virgin olive oil, plus extra for drizzling (60ml)
  • Salt flakes, to taste
  • ½ sourdough baguette, thinly sliced on the diagonal
  • 2 cloves garlic, peeled and bruised
  • 1 tablespoon finely chopped flat-leaf parsley
Method
  1. Wipe mushrooms with a clean damp cloth if necessary, trim off any woody ends, and slice mushrooms thinly. If using shimeji, discard the base and leave mushrooms whole.
  2. Heat oil in a heavy-based frying pan over medium heat.
  3. Add mushroom and a good pinch of salt, stir to combine well, cover and cook for 10 minutes or so, stirring often, until softened.
  4. Uncover, increase heat to high and cook for a further 5 minutes or so, until the liquid they’ve released has evaporated. Set aside to keep warm.
  5. Toast the bread then rub one side with the garlic, discarding the remaining garlic.
  6. Drizzle toast with oil.
  7. Toss parsley through the mushrooms, pile onto the toast and serve mushroom bruschetta immediately.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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