Creamy Mushroom Bruchetta recipe by Ruhana Ebrahim

Ingredients

• Creamy Mushroom Bruchetta
• 1 French roll (sliced in an angle, about 2cm)
• Olive oil (to drizzle over)
• 1 punnet button mushrooms (sliced)
• 1 tablespoon butter
• ½ teaspoon Salt
• ½ teaspoon black pepper
• 1 teaspoon crushed garlic
• ¼ teaspoon paprika
• ¼ teaspoon dried mixed herbs
• ¼ teaspoon dhana Jeeru (Cumin) powder
• 1 tablespoon lemon juice
• ½ cup fresh cream
• 2 teaspoons flour
• Grated mozzarella/gouda cheese
• 1. Place sliced pieces of bruschetta on a tray, drizzle over some olive oil.
• 2. Bake at 180 degC for until golden and crisp.
• 3. In a pan, melt butter.
• 4. Add mushrooms with garlic, spices and lemon juice.
• 5. Cook until mushroom liquid is released.
• 6. Discard of liquid.
• 7. Mix flour into cream and add to mushrooms.
• 8. Cook until thickened.
• 9. Spoon onto toasted bread. Sprinkle cheese and dried mixed herbs.
• 10. Reheat in the oven for 2-3 minutes just before