Grilled Radicchio and Garlic Mushroom Bruschetta
Rustic and hearty, this bruschetta is overflowing with the flavours of autumn in Italy.
Recipe type: Appetiser
Serves: 4
  • 1 head Radicchio, loose outer leaves removed
  • juice of ¼ lemon
  • 2oo grams field mushrooms, sliced
  • 10 grams dried porcini mushrooms + ⅓ cup boiling water
  • 2 tablespoons white wine
  • 4 sprigs dry thyme, or ½ teaspoon dry thyme leaves
  • 1 clove garlic, diced
  • 4 long slices of sourdough bread, halved
  • 1 clove garlic
  • olive oil, sea salt & fresh cracked pepper
To Serve:
  • Chopped parsley and lemon wedges
Prepare the mushrooms
  1. Soak porcini mushrooms in boiling water for 10 mins. Remove mushrooms and dice, reserve soaking liquid.
  2. Gently heat chopped garlic in a splash of olive oil for a minute or two. Add sliced field mushrooms, diced soaked porcinis, thyme and a large pinch of sea salt. Toss to combine well.
  3. Saute mushroom mixture for 5 mins over medium heat. Pour in the white wine and 2 Tbsp of the porcini soaking liquid, stir and cook a further 1-2 mins until liquid is evaporated. Remove thyme stems and set aside to cool.
Prepare the grilled radicchio
  1. Cut radicchio in half through the core. Cut each half through the core into 4 wedges. Drizzle with oil on cut sides and sprinkle with sea salt.
  2. Heat a grill pan over medium low heat. Cook wedges for about 2 mins on each side until they start to collapse. Cook a further 30 sec per side till done to your liking. Set aside to cool, squeeze over the lemon juice and remove core from each piece if you wish.
Grill the bread and assemble
  1. Brush bread with a bit of olive oil and cook on the grill pan (no need to clean it from the radicchio) for a few minutes on each side. Lightly rub charred bread with the extra clove of garlic.
  2. Top each slice with a wedge of grilled radicchio, a bit of mushroom and some chopped parsley. Drizzle with extra olive oil, sprinkle with a bit of salt and some black pepper. Serve with lemon wedges.
  3. Alternatively, pile the ingredients onto a platter and let everyone make their own!
vegan // vegetarian // dairy free // gluten free if using GF bread
Recipe by A Fresh Legacy at