We love mushrooms and any excuse to include them in a meal is a bonus around at our home.  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.  This recipe for mushroom bruschette is a very elegnant appetizer that is easy to whip up in minutes.

 

 

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 traditionally 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 alongside a glass of bubbly.

Mushroom Bruschetta

Ingredients:

1 portobello mushroom, stem removed, and cut into small pieces

a handful of oyster mushrooms, on the smaller side, or slice larger ones into stems

1 small garlic cloves, minced

2 tablespoons olive oil

black pepper, to taste

1 tablespoon fresh thyme leaves

1/4 cup high-quality balsamic vinegar

1 baguette sliced thinly

olive oil

2 large garlic cloves to rub over the baguette

How To:

Heat oven to broil.

Rub each slice of baguette with the large piece of garlic.

Using a pastry brush lightly coat each slice with some olive oil.

Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.

Add the portobello mushroom, and cook until lightly browned;  about 5 minutes.

Add the oyster mushrooms, stir, and cook for another 3 minutes.

Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.

Add the balsamic vinegar to the frying pan, and bring to medium heat.

Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.

Lower the heat, and stir the mushrooms and their juices into the reduction.

Serve on the slices of toasted baguette.

Eat.

 

Disclosure: This post is sponsored by the Mushroom Channel.  Thank you for supporting brands we love and believe in, which makes Chez Us possible. All opinions are always 100% our own.  To find some other great Mushroom recipes head over to the Mushroom Channel.  You can also find them on FacebookTwitterPinterest, and Instagram.   

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