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Shitake Mushroom Bruschetta

by Vincent

This simple and tasty shitake mushroom bruschetta recipe is a nice way to eat mushrooms for lunch alongside a bowl of soup or a fresh salad. You can also serve those as appetizers as you would tomato bruschetta.

For those of you who tire from the white mushrooms, you have to try shitake mushrooms. I just love the earthy taste of those mushrooms. Try to get your hands on fresh mushrooms that look like the picture below and not some of the already dried up ones we usually find at the supermarket!

shitake mushroom bruschetta ingredients: lemon, garlic, chili, shitake, microgreens, parsley, thyme

Cooking these mushrooms with the right aromatics including fresh herbs, garlic, chili and lemon really bring out the best in them.

shitake mushroom bruschetta pan fried

You can also use the same recipe with a bit more water and lemon juice at the end and toss them with nice fresh pasta.

Shitake Mushroom Bruschetta

Serves: 2 Prep Time: Cooking Time: Total Time: Method: Cooked Diet: Vegetarian
Nutrition facts: 383 calories 15.5 g fat
Rating: 5.0/5
( 1 voted )


  • 2 tbsp pine nuts
  • 2 tbsp olive oil
  • 1bsp lemon juice + to serve
  • 1 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tsp fresh thyme
  • 2 cloves garlic, minced
  • 1/4 cup micro greens
  • 1 red chili, sliced thinly
  • 1/2 lb Shitake Mushrooms
  • 1 clove garlic, halved
  • 1 tbsp chives, chopped, for granish
  • 2 tbsp water
  • 2 Ciabatta bread portions , cut in half
  • Salt & Pepper
  • Fleur de sel to serve


  1. Clean mushrooms and cut stems off shitake mushrooms and cut 1/4 inch thick slices
  2. Heat a large frying pan at low heat to roast the pine nuts until they brown on all sides. (keep a close watch on those as they can burn easily). Reserve once ready
  3. Heat the same frying pan to medium high and cook mushrooms in an even layer until browned (5-6 min)
  4. Add garlic and chili and reduce heat to medium. Cook for 1 minute until fragrant
  5. Add butter and mix with the mushrooms
  6. Add parsley and thyme and cook for another minute
  7. Reduce heat to low and add water and lemon juice.
  8. Season with salt and pepper
  9. While the mushrooms rest, toast your pieces of ciabatta bread.
  10. Take your garlic halves and rub against the bread pieces to give a garlic flavor to your toasts
  11. To serve, add mushroom mix and pine nuts on the bread, top with microgreens and sprinkle with chives.
  12. Add a touch of lemon and olive oil and finish with a sprinkle of fleur de sel.
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Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Shitake Mushrooms Bruschetta Nutritional Information

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