Wild Mushroom Bruschetta October 1, 2014 by Amy Patterson Leave a Comment Wild Mushroom Bruschetta 2014-10-01 13:11:15 Serves 2 Print Ingredients Olive oil for sautéing 8 ounces exotic mushrooms (shiitake, chanterelle, cremini) 1 shallot, peeled and very finely minced 1 clove of garlic, peeled and very finely minced 1 t. excellent balsamic vinegar French salt to taste A few grindings of black pepper Pinch Herbes de Provence 1 T. fresh thyme, torn from stem 1 T. fresh basil, stemmed and torn 1 demi baguette For mushroom mixture In a large sauté pan, heat 1 to 2 tablespoons olive oil over high heat. Add mushrooms; sauté until golden, about 1 minute. Lower heat, add shallot and garlic and continue sautéing 2 minutes longer. Stir in vinegar, salt, pepper and herbs. To make bruschetta Preheat oven to 375 degrees. 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. To serve, spoon mushroom mixture onto bruschetta. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/