Creamy Mushroom Bruchetta
- Mix of mushrooms 500 g
- Cream 100 ml
- Lemon jucie 1 tbs
- Half a chicken stock cube 1 pce
- Vegetable oil 1 tsp
- French baguette 1 pce
- Salt 1 pin
- Pepper 1 pin
- Onion 1 tbs
Chop the mushrooms to your desired size. I would recommend to slice them. Next, chop the onions very finely. Take a non-stick saucepan, add in the vegetable oil and the onions. Cook the onions until they turn translucent. Once that's done add in the mushrooms and fry for an additional 5 minutes while stirring every minute to avoid burning.
Next, add in the cream along with the 1/2 chicken stock cube, lemon juice, salt, and pepper. (Tip - let the chicken stock cube dissolve in the cream first before adding in salt as the stock cube already contains salt)
Cook the creamy mushroom mixture for another 3-4 minutes or until it nicely thickens up. While the mushroom is cooking, cut the baguette into slices and slightly toast them in the toaster.
Serve the creamy mushroom over the crispy baguettes and some side salad.