Sautéed Mushroom and Pancetta Bruschetta

Health score
1%
Sautéed Mushroom and Pancetta Bruschetta
55 min.
10
226kcal

Suggestions


Indulge in the delightful flavors of our Sautéed Mushroom and Pancetta Bruschetta, a perfect addition to any gathering or a cozy night in. This dish combines the earthy richness of cremini mushrooms with the savory crunch of pancetta, all atop perfectly grilled slices of crusty Italian bread. Each bite is a harmonious blend of textures and tastes that will leave your guests craving more.

Ready in just 55 minutes, this recipe serves 10, making it an ideal choice for entertaining. The combination of heavy cream and red wine vinegar creates a luscious sauce that beautifully coats the mushrooms, enhancing their natural umami flavor. With a hint of fresh thyme and a touch of garlic, every element of this bruschetta is designed to tantalize your taste buds.

Whether you're hosting an antipasti platter, serving as a starter, or simply enjoying a snack, this bruschetta is versatile enough to fit any occasion. The vibrant colors and enticing aromas will not only please the palate but also elevate your dining experience. So gather your friends and family, and let the rich flavors of Sautéed Mushroom and Pancetta Bruschetta take center stage at your next meal!

Ingredients

  • 10 servings pepper black freshly ground
  • pound crimini mushrooms trimmed sliced
  • ounces bread crumbs italian
  • teaspoon thyme sprigs fresh coarsely chopped
  • medium garlic clove 
  • 0.3 cup cup heavy whipping cream 
  • 10 servings kosher salt 
  • tablespoon olive oil 
  • 0.5 cup pancetta 
  • tablespoon red wine vinegar 

Equipment

  • frying pan
  • baking sheet
  • grill
  • slotted spoon
  • grill pan

Directions

  1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
  2. Place the oil and pancetta in a large frying pan over medium heat and cook, stirring occasionally, until the pancetta is crisp and browned, about 10 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and set aside.Increase the heat to high, add the mushrooms and thyme, and cook, stirring rarely, until the mushrooms are golden brown, about 7 to 9 minutes.
  3. Remove the pan from the heat, add the wine and vinegar, and scrape up any browned bits stuck to the bottom of the pan until the liquid has been absorbed, about 30 seconds. Return the pan to low heat, stir in the cream, and cook until the sauce thickens slightly, about 2 minutes.
  4. Add the reserved pancetta and stir to combine. Taste and season with salt and pepper as needed.To serve, divide the mushroom mixture evenly over the grilled bread and cut the bruschetta into pieces if desired before serving.

Nutrition Facts

Calories226kcal
Protein8.24%
Fat66.71%
Carbs25.05%

Properties

Glycemic Index
10.7
Glycemic Load
0.05
Inflammation Score
-3
Nutrition Score
6.0617391311604%

Flavonoids

Apigenin
0.01mg
Luteolin
0.09mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:226.39kcal
11.32%
Fat:17.02g
26.18%
Saturated Fat:7.95g
49.71%
Carbohydrates:14.38g
4.79%
Net Carbohydrates:13.26g
4.82%
Sugar:8.02g
8.91%
Cholesterol:16.77mg
5.59%
Sodium:361.34mg
15.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.73g
9.46%
Selenium:14.46µg
20.65%
Vitamin B3:3.23mg
16.16%
Vitamin B2:0.27mg
15.8%
Copper:0.24mg
11.81%
Phosphorus:85.41mg
8.54%
Potassium:287.77mg
8.22%
Vitamin B5:0.77mg
7.7%
Vitamin B1:0.11mg
7.33%
Folate:26.06µg
6.52%
Zinc:0.71mg
4.75%
Fiber:1.13g
4.5%
Vitamin B6:0.09mg
4.44%
Manganese:0.09mg
4.41%
Iron:0.78mg
4.33%
Magnesium:10.54mg
2.64%
Vitamin A:131.07IU
2.62%
Vitamin E:0.33mg
2.21%
Vitamin B12:0.12µg
1.95%
Calcium:16.01mg
1.6%
Vitamin D:0.22µg
1.46%
Vitamin K:1.27µg
1.21%
Source:Chow
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