Mushroom Bruschetta is not your average tomato bruschetta. So savory and delicious. My husband and I can just eat these for dinner, share some wine, and enjoy each other’s company with bellies full of this tasty appetizer. It’s like a date night in itself.
A tasty and elegant appetizer that is equally impressive as it is easy. Make for a crowd as an appetizer or as a side. This is a fun appetizer to make for a “wine tasting” party. Mushrooms always pair beautifully with Pinot Noir.
I haven’t met a mushroom I didn’t love and I’m constantly changing up the assortment with this recipe. The mushrooms you use is purely preference. Use what’s available to you, but if you can find packages that already have an assortment of mushrooms, I highly recommend going that route. I used oyster, trumpet, white beech and maitakes. A pound of mushrooms may seem like a lot but remember mushrooms shrink when cooking.
Serve along side of Pasta Carbonara for a perfect Italian meal. Buon Appetito!
Wine Pairing Recommendation: The perfect pairing with mushrooms is always a Pinot Noir, the earthiness of the mushrooms complements pinot so well.
Mushroom Bruschetta
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 pound Assorted Mushrooms, cut into bite-sized pieces
- 1 whole Shallot, minced
- 2 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 2 teaspoons Thyme leaves
- 2 tablespoons Parmesan, grated
- 6 slices Baguette, 3/4″ thick
- Kosher Salt and Ground Black Pepper, for seasoning
- Parsley, chopped for garnish
Directions
- Step 1 Melt the oil and butter together in a medium sized pan over medium heat. Add the mushrooms and cook until tender and browned, about 5 minutes. Add shallots and garlic, cook until fragrant, about 1 minute. Season with kosher salt and ground black pepper.
- Step 2 Deglaze the pan with the white wine and bring to a boil. Reduce by half. Turn heat off and stir in thyme and parmesan cheese. Stir until cheese is melted in and mixture is thickened.
- Step 3 Arrange baguette slices on a sheet pan. Drizzle with olive oil and season with kosher salt and ground black pepper. Broil in your oven until golden brown, about 1 minute. Keep a close eye to avoid burning. Remove and spoon mushrooms with sauce over the toasts. Garnish with chopped parsley and serve.
Savor and Enjoy!
