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Easy Porcini Mushroom Tomato Bruschetta

Porcini mushrooms are as amazing as they are delicious. They provide a range of health benefits from preventing cancer to reducing the risk of heart disease. They are easy to store and cook with and are a perfect replacement for vegetarian or vegan dishes. 

This simple Porcini Mushroom Tomato Bruschetta recipe can be used with either fresh or dried porcini mushrooms. For purposes of convenience, we’ve described the recipe instructions with dried porcinis; if you come upon fresh mushrooms, it’s a simple adjustment (and really, if you find fresh porcini mushrooms grab ‘em and cook ‘em! You won’t be dissapointed as they’re delicious)!

Easy Porcini Mushroom Tomato Bruschetta

  • Servings: 2
  • Ready In: 40 minutes


  • 1 half package of dried mushrooms or approximately 4 whole porcini mushrooms
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 plum tomatoes
  • A splash of crisp white wine to taste
  • 1 teaspoon fresh thyme chopped or 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Health Benefits

  • Porcini mushrooms: contain the highest amount of protein for any plant per ounce except for soybeans. Rich in antioxidants and dietary fiber.
  • Plum tomatoes: high in lycopene, which has been shown to help prevent cancer.
  • Garlic: daily consumption of garlic is linked to a reduction in cholesterol. Regulates blood pressure and blood sugar levels.
  • Extra virgin olive oil: loaded with antioxidants, anti inflammatory properties, and healthy monounsaturated fats.
  • White wine: Contains many healthy antioxidants, lowers cholesterol, reduces risk of type 2 diabetes.
  • Fresh bread: sprouted grain bread is best to provide protein, folate, and vitamin C.
  • Pasta: many varieties contain enriched nutrients including iron, folic acid, and several B vitamins. Whole wheat pasta provides 25% of the daily requirement for fiber.


  1. Heat oil in a non-stick pan or pot over medium-high heat.
  2. Add garlic and sauté until it's fragrant, about 3 minutes.
  3. While the garlic cooks, roughly chop the porcini mushrooms and break the tomatoes up with your fingers.
  4. Add mushrooms to the pan and cook, stirring frequently, for about 5 minutes. They will release quite a bit of water and shrink as a result. This is the desired effect.
  5. Toss in tomatoes and their juice and the thyme. Reduce heat and simmer for 20-30 minutes.
  6. Add a splash of white wine to help rehydrate the mushrooms and flavor the dish. Sprinkle with salt and pepper to taste.
  7. Serve with fresh bread or over pasta.

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