Mushroom Bruschetta

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:

1. In a medium saucepan, melt butter over medium.  
2. 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. 
3. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. 
4. Cook, whisking constantly, until sauce comes to a boil and thickens -about 10 minutes. 

 Assembly of the Bruschetta:

1. Preheat oven as directed by bread instructions and heat the bread. 
2. Heat the oil in a frying pan, fry the onions, mushrooms and garlic, season with salt and pepper. 
3. Add the Bechamel sauce and remove from heat and stir.
4. To assemble, place bread on serving dishes, spread the the mushroom mixture. 
5. Sprinkle parsley on top and enjoy!