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Mushroom Brochette

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Member since 2010
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Serves 4 | Prep Time 5 | Cook Time 10

Why I Love This Recipe

Dining in New York is always a treat but my latest trip there proved to be absolutely the best foodie experience I have had in a long time! We went to Mario Batali’s market/eatery, Eataly and what a treat that was!

The market is filled with produce so fresh it literally gave me shivers. There is a cheese area that rivals anything I know from France and Italy with whole rounds of parmesan piled high along with a hundred other cheeses to tempt any palate! I can’t forget to mention the meats and fish; you’ll want to buy one of everything and then top it all off with a fresh pasty before you leave!

The eatery is divided into separate areas; we chose to dine in the vegetarian restaurant and boy am I happy we did! We opted to try two specials; mushroom brochette and broccoli rabe brochette which had us ooooing and awwwwing with flavor delight!

Naturally as soon as I got home I wanted to try and incorporate these wonderful dishes into our normal dining habits and treat my family to at least a hint of the amazing dishes I had just enjoyed. I’m not going to say I was able to recreate the dishes exactly; because I wasn’t. But I would like to share with you the two brochettes that came out of Mario Batali’s Eataly; my family declared them fantastic and I think you will too!

Ingredients You'll Need

1 Cup Oyster Mushrooms
1 Cup Baby Portabella Mushrooms
2 Tablespoons finely chopped fresh Garlic
6 Tablespoons Olive Oil
Sal & Pepper
½ Loaf Country Italian Bread thickly sliced


Brush both sides of the bread slices with 2 tablespoons olive oil and grill until golden brown.

Cut mushrooms into chunks and sauté with 4 tablespoons olive oil and garlic over medium/high heat until golden brown.

Pile mushrooms on toasted bread slices and serve immediately.

That’s it, that’s all you have to do!

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