Cook's Hideout: Indian Style Mushroom Bruschetta

August 24, 2011

Indian Style Mushroom Bruschetta

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. 

Mushrooms - 2 cups, chopped
Red onion - 1 medium, finely chopped
Green chili/ Jalapeno pepper - 1, minced
Tomato - 1 medium, chopped
Garlic - 2 cloves, minced
Tomato sauce - ½cup (I used crushed tomato puree instead)
Cilantro - 3tbsp
Cumin seeds - ½tsp
Dried red chili - 1
Ginger - 1½tsp, grated
Kasuri methi (dried fenugreek leaves) - 2tbsp
Ground coriander (dhaniya powder) - 1½tsp
Red chili powder - to taste
Garam masala - 1/8tsp
Bread - toasted, for serving


  • 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.
  • 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. 
  • Add salt and green chili and sauté until onions starts to brown.
  • Next add ground coriander, red chili powder and minced garlic, cook for 30 seconds.
  • Add mushrooms; cook for 7-8 minutes or until liquid evaporates.
  • Stir in tomato, tomato sauce, 2tbsp cilantro and garam masala; bring to a simmer. Cook for 15 minutes or until mixture thickens.
  • Sprinkle with remaining 1tbsp cilantro. Serve heaped over toasted bread.

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.


  1. Wow I was wondering on the picture I don't remember seeing on the header! now it comes..looks wonderful Pavani..

  2. Nice recipe and lovely pictures, want to grab both the juice and bruschetta off your plate

  3. Looks very delicious.. the pics are very tempting.

  4. 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...

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

  6. I luv this bruschetta for anytime...Luv the clicks

  7. Mushroom bruschetta looks fabulous..

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

  9. 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.

  10. So beautiful indianisation! Same case in my house.. I love mushrooms but he doesnt eat 'em...

  11. Simple and easy snack! Looks very very tempting!

  12. Wow .. such a different bruschetta. My son loves mushrooms. Love the presentation too.

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  13. My husband and I both love mushrooms. So any dish with them in is a winner I reckon!

  14. I love bruschetta .. Nice recipe with mushroom

  15. Looks fantastic dear. It tempts me to try. Nice recipe.

  16. Mushroom is a BIG fav in our household n this is a must try!

  17. sounds interesting and delicious.. love it :)
    Indian Cuisine


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