Best Part of traveling, for me, is that I can try different dishes. During my recent visit to London, UK, I ate this dish at a Pizza place and immediately fell in love with it. After coming home, I decided to give it a try. My recipe is very close in taste to the one I ate. If you are a mushroom lover you will love this dish. Its creamy, tangy, spicy, and hearty.
Ingredients
- 2 ciabatta bread loafs
- 1 small red onion, sliced
- 500g mixed mushrooms, sliced
- Olive oil to fry
- 1-2 cups of Bechamel sauce (see ingredients list below)
- Balsamic vinegar (I used pomegranate Balsamic)
- Fresh parsley to garnish
- 1-2 tsp garlic, minced
- salt and pepper to taste
Method for Bechamel Sauce:
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- coarse salt, black pepper and red pepper to taste
- 4 1/2 cups whole milk
Bechamel sauce Directions:
- In a medium saucepan, melt butter over medium.
- Add the flour, season with salt, black pepper and red chilli flakes and cook, stirring, until mixture is pale-golden with a nutty aroma - about 4 minutes.
- Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth.
- Cook, whisking constantly, until sauce comes to a boil and thickens -about 10 minutes.
Assembly of the Bruschetta:
- Preheat oven as directed by bread instructions and heat the bread.
- Heat the oil in a frying pan, fry the onions, mushrooms and garlic, season with salt and pepper.
- Add the Bechamel sauce and remove from heat and stir.
- To assemble, place bread on serving dishes, spread the the mushroom mixture.
- Sprinkle parsley on top and enjoy!
