Garlic and mushroom bruschetta Recipe

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  • Vegetarian








5 min


10 min

This quick-to-prepare dish is absolutely perfect for a hearty brunch or lunch with friends. Tuck in!


  • 6ml (2tbsp) olive oil
  • 2 shallots, chopped
  • 1 garlic clove, crushed
  • 225g (8oz) button mushrooms, halved
  • 3 tbsp dry white wine (or water)
  • 1 (200g) pot half fat crème frâiche
  • 4 slices ciabatta bread
  • 4 large Lion Quality eggs
  • a dash of vinegar
  • snipped fresh chives to serve


  • Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3 mins or until soft. Add the mushrooms and cook for a further 3 mins or until the juices have come out of the mushrooms.

  • Increase the heat, add the wine (or water) and cook over a high heat until the liquid has evaporated. Season well, then stir in the crème frâiche. Gently reheat until hot and set aside.

  • Meanwhile, bring a large frying pan of salted water to the boil. Add the vinegar. Carefully crack the each of the eggs into a saucer, then tip gently into the simmering water. Cook for 3-4 mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.

  • Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.

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Top Tip

When cooking with wine, only ever use wine that you'd be happy to drink.