Mushroom and Courgette Bruschetta

30 minutes
Mushroom and Courgette Bruschetta


2 bread slices, 2cm
20g dried mushrooms
30g walnut kernels
1 courgette
1/2 onion
1 clove garlic
4 sage leaves
4 tbsp. Whole yogurt
3 green tomatoes
frying oil
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 2 minutes, then strain the water.
Cut the courgette into thin slices, fry them both sides and set aside.
Mince together the onion, half clove garlic and sage leaves. Heat oil in a pan and fry the mixture. Add the mushrooms, coarsely chopped.
Chop the fried courgette slices, put in the pan and cook 1 minute. Remove from heat and add the yogurt, stirring gently.
Toast the bread slices and put the courgette mixture on them.
Cut the tomatoes into 1 cm slices, fry in oil with the half clove garlic and salt, then serve with the bruschetta.

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