Wild Mushroom Bruschetta

Wild Mushroom Bruschetta
Serves 2
  1. Olive oil for sautéing
  2. 8 ounces exotic mushrooms (shiitake, chanterelle, cremini)
  3. 1 shallot, peeled and very finely minced
  4. 1 clove of garlic, peeled and very finely minced
  5. 1 t. excellent balsamic vinegar
  6. French salt to taste
  7. A few grindings of black pepper
  8. Pinch Herbes de Provence
  9. 1 T. fresh thyme, torn from stem
  10. 1 T. fresh basil, stemmed and torn
  11. 1 demi baguette
For mushroom mixture
  1. In a large sauté pan, heat 1 to 2 tablespoons olive oil over high heat. Add mushrooms; sauté until golden, about 1 minute.
  2. Lower heat, add shallot and garlic and continue sautéing 2 minutes longer. Stir in vinegar, salt, pepper and herbs.
To make bruschetta
  1. Preheat oven to 375 degrees.
  2. Slice baguette on the diagonal 1/4-inch thick. Place on parchment-lined baking sheet. Brush with olive oil; bake for 5 to 8 minutes or until golden brown.
  3. To serve, spoon mushroom mixture onto bruschetta.
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