Low Iodine Mushroom Bruschetta with Truffle Oil

Total time25 min

Prep time10 min

Cook time15 min

Low Iodine Mushroom Bruschetta with Truffle Oil

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Ingredients

4 servings

For the bruschetta base

8 slices sourdough bread, cut ½ inch thick
Bread Crusty Swiss Grain Boule
See all
3 tbsp olive oil, divided
2 cloves garlic, peeled and halved

For the mushroom topping

1 lb mixed mushrooms (cremini, shiitake, and oyster), cleaned and roughly torn or sliced
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 shallots, finely minced
2 tsp fresh thyme leaves
2 tsp dry sherry or dry white wine
½ tsp salt
¼ tsp black pepper

For finishing

1–2 tbsp truffle oil
1 oz parmesan cheese, shaved or finely grated
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven broiler to high and position a rack 6 inches from the element. Arrange the bread slices in a single layer on a baking sheet and brush both sides lightly with 2 tbsp of the olive oil. Broil for 1–2 minutes per side, watching closely, until the surface is golden and crisp at the edges.
2
While the toast is still hot, rub one side of each slice firmly with the cut face of a halved garlic clove — the rough surface of the toast will grate the garlic into the bread. Set the toasts aside on the baking sheet.

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