Mushroom Bruschetta

We love mushrooms and any excuse to include them in a meal is a bonus around our house!  I mean, think about it, mushrooms are one of the most versatile veggies out there.  They are great in just about everything from baked eggs, all the way down to hearty vegetarian entrees.

I love eating bruschetta, from savory to sweet, they are a great little bite to serve guests.  My friend Tracy, makes some pretty rock’n bruschetta;  check out her butternut squash ones as well Strawberry and Goat Cheese.  I was dying to make the strawberry recipe all summer, but never got a chance.  Next year!

For those of you who are not familiar with bruschetta, you should be, as it is a simple recipe to have on hand for last minute appetizers or even a snack.  Bruschetta dates back to 15th century Italy and is served as an antipasto.  It was meant as a way to salvage old bread.  It is roasted bread that has been rubbed down with fresh garlic, olive oil, salt and pepper. The toppings can be very creative from traditional chopped tomatoes, all the way down to mushrooms.  Just use your imagination.

Couple weeks ago I needed to make an impromptu appetizer, and wanted to use what I had in the house. After all, it was impromptu.  My ingredient list was sparse as I only had some mushrooms, a day old baguette, and a few staples in the pantry.  I decided bruschetta it was.

I sauteed a portabello and oyster mushrooms with a little minced shallot, garlic, and fresh thyme.  Very simple;  very classic.  Before serving I deglazed the pan with a high quality balsamic and then tossed the mushrooms with the reduction, before topping each little toasted piece of baguette.  It was perfect served along side a glass of bubbly.

This recipe was also developed for the Mushroom Channel.

 

Comments

  1. what a gorgeous presentation!

  2. Ah Im definitely loving this for new years! Sweets kind of dont fits!

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