Cep & Sage Bruschetta

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Cep (pronounced sep) is French for Porcini

4 slices Ciabatta or
Sourdough bread
NoMU Extra Virgin Olive Oil
2 tbsp buttter
Handful of fresh sage
4 cloves of garlic, skin on
200 g  Cep/Porcini Mushrooms
NoMU One for All Grinder
NoMU Sea Salt
NoMU Black Pepper

In a hot griddle pan, char the bread nicely on each side then lightly rub one side with a clove of garlic, drizzle with olive oil and set aside. Carefully slice the mushrooms ½ cm thick taking care to keep the stalk and the cap intact.

Lightly bash the garlic cloves with the flat blade of your knife. In a heavy-based pan, heat the olive oil and butter and fry the garlic and sage leaves for a few seconds before adding the mushrooms. Add a generous grinding of NoMU One for All. Saute the mushrooms over high heat until they are browned and just cooked. Season with salt and pepper. Place the bruschetta on warm plates and top with the mushrooms and sage leaves.

Serve immediately.

Serves: 4


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