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We have a love-hate relation with mushrooms in my home. I love mushrooms and my husband hates them with a passion. I don’t cook mushrooms when he’s around. So now you know what features on my menu when he’s travelling!!! But the past weekend we had a BBQ at our place and I saw this Indianized version of Bruschetta in Cooking Light way to Cooking Vegetarian cookbook.

This bruschetta is a thick tomato based curry that was wonderful as bread topper. (I ended up making Italian style eggplant bruschetta for my husband.) Ingredient list is quite long compared to the simple Italian bruschetta, but my Indian palate really enjoyed the different flavors in the dish – it’s spicy, tangy and delicious. 

Print Recipe
Indian Style Mushroom Bruschetta Yum
Indian Style Mushroom Bruschetta
Course appetizer
Cuisine indian
Servings
Ingredients
  • 2 cups Mushrooms - , chopped
  • 1 Red onion - medium, finely chopped
  • 1 Green chili Jalapeno pepper / - minced
  • 1 Tomato - medium, chopped
  • 2 cloves Garlic - , minced
  • ½ cup Tomato sauce - (I used crushed tomato puree instead)
  • 3 tbsps Cilantro
  • ½ tsp Cumin seeds
  • 1 red chili Dried
  • tsps Ginger , grated
  • 2 tbsps Kasuri methi (dried fenugreek leaves)
  • tsps coriander Ground (dhaniya powder)
  • to taste chili powder Red
  • 1/8 tsp Garam masala
  • Bread - toasted, for serving
Course appetizer
Cuisine indian
Servings
Ingredients
  • 2 cups Mushrooms - , chopped
  • 1 Red onion - medium, finely chopped
  • 1 Green chili Jalapeno pepper / - minced
  • 1 Tomato - medium, chopped
  • 2 cloves Garlic - , minced
  • ½ cup Tomato sauce - (I used crushed tomato puree instead)
  • 3 tbsps Cilantro
  • ½ tsp Cumin seeds
  • 1 red chili Dried
  • tsps Ginger , grated
  • 2 tbsps Kasuri methi (dried fenugreek leaves)
  • tsps coriander Ground (dhaniya powder)
  • to taste chili powder Red
  • 1/8 tsp Garam masala
  • Bread - toasted, for serving
Indian Style Mushroom Bruschetta
Instructions
  1. Heat 1tbsp oil in a large skillet and add cumin seeds and dry red chili; sauté over medium-high heat for 1 minute or until cumin begins to darken.
  2. Add ginger and sauté for another 30 seconds. Next add red onion and kasuri methi and cook for 2 minutes or until red is tender.
  3. Add salt and green chili and sauté until onions starts to brown.
  4. Next add ground coriander, red chili powder and minced garlic, cook for 30 seconds.
  5. Add mushrooms; cook for 7-8 minutes or until liquid evaporates.
  6. Stir in tomato, tomato sauce, 2tbsp cilantro and garam masala; bring to a simmer. Cook for 15 minutes or until mixture thickens.
  7. Sprinkle with remaining 1tbsp cilantro. Serve heaped over toasted bread.
Recipe Notes

Lets check out what my fellow marathoners have been cooking for Day 2 of BM#8.

Sending this over to Valli's Condiment Mela & Pradnya's Converted Food event.

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21 thoughts on “Indian Style Mushroom Bruschetta”

  1. just like u r hubby..i too hate mushrooms with a passion!..ehe..but i m totally impressed…they look gorgeous the clicks r mindblowing…

  2. bruschetta is a very nice appetizer and we all love it!….more indianized the much better, dont u think!…love the mushroom topping!

  3. It’s the opposite at my home. My husband loves mushroom and I prefer to stay away from it. However the pictures are amazing.

  4. What an innovative inspired recipe. I’m fortunate: mushrooms are LOVE, LOVE, LOVE in my home. In fact, they just may be the only vegetable that everyone agrees on. Bookmarking these to try soon.

  5. Wow .. such a different bruschetta. My son loves mushrooms. Love the presentation too.VardhiniCheck out my 100th post giveaway.Current Event: Herbs and Flowers – Garlic

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