Truffle and Mushroom Bruschetta
Truffle and Mushroom Bruschetta



  • 40g butter
  • 200g mixed mushrooms, sliced
  • Truffle oil to taste
  • Chopped thyme
  • 1 tbsp red wine vinegar
  • 1 slice of sourdough
  • Fresh black truffle, shaved to serve
  • Melt half the butter in a frying pan and add the mushrooms to fry for 5 mins, or until golden and soft. Remove from the heat, season liberally and toss in some truffle oil and chopped thyme to taste.
  • Griddle the bread until char-lined, then spread with the remaining butter. Pile the mushrooms high on top of the toast, then scatter with as much shaved truffle as you dare. Divine!
10 mins
1 serving

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