Wild Mushroom Bruschetta
2014-10-01 13:11:15
Serves 2
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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.
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