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Creamy Garlic Mushroom Bruschetta (V)

A simple and tasty vegetarian recipe, perfect for lunch or as a dinner party starter. Made using our Smoked Garlic & Black peppercorn Bread Dipper.

Serves 4


250g mushrooms, any type but we love chestnut mushrooms

Smoked Garlic & Black Peppercorn Bread Dipper

70ml double cream

4 slices of baguette or ciabatta

salt to season


Heat a generous drizzle of the Smoked Garlic & Black Peppercorn Bread Dipper on a non stick pan on the hob.

Quarter your mushrooms and add to the pan, fry until cooked through, adding a little more of your oil if needed.

When the mushrooms are cooked drizzle through the cream, and season to taste.

Lightly toast your bread and lay on your serving plate. Spoon over the mushroom and cream dressing and serve.

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