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Mushroom-Chard/Mangold Bruschetta


There was no particular inspiration for this dish.


  • 1 tablespoon olive oil, plus additional olive oil for the bread
  • 1 clove of garlic, plus additional garlic for the bread
  • 6 large brown mushrooms
  • 150 grams chard/mangold stems
  • 2 teaspoons white wine
  • 1 handful fresh parsley
  • salt
  • pepper
  • crusty bread


Mince the garlic and sauté it gently in the olive oil. While it is cooking, chop the mushrooms and add them to the pan. Keep the heat low enough so that the mushrooms release liquid rather than absorb oil. Next, chop the chard/mangold stems and add them to the pan.

Chop the parsley. Cook the mushroom-chard/mangold mixture until the liquid is nearly evaporated, at which point the mushrooms will be soft but the chard may still be a little firm. Add the wine and parsley and cook until the liquid is completely evaporated and the mixture is starting to stick to the bottom of the pan. The parsley should be completely wilted. Season with salt and pepper. Set it aside.

Cut the bread open and rub it with the extra garlic. Sprinkle with a bit of olive oil and then stick the bread in an oven set to grill until the bread is lightly toasted. Top with the mushroom mixture and serve.


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