You can also use ready-made bruscettas if you don't have an oven.
Healthy snacking..
Make rounds out of white bread slices.
Brush with oil from the sun-dried tomatoes.
Roast the bruscettas for 10 minutes in the oven at 200 degrees.
Cut the bottom of the Shimeji and Enoki.
Steam the M. Shimeji and M. Enoki for 5 minutes in a steamer basket or boil them briefly in salt water.
Remove the bruscettas from the oven and brush with tapenade, the mushrooms and top it or with basil or an edible flower.
Watch my cooking video!
Did you make this recipe? Share it on Instagram or Facebook
And tag @mitrofresh or tag #mitrofresh
