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
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