Mushroom Bruschetta

This mushroom bruschetta (pronounced brew-sket-ta) makes for an ideal party starter with a powerful quantity of flavor packed into each bite-sized toast.

Mushroom Bruschetta

That’s as a result of every flavourer crostini is screw-topped with a combination of caramelized scallions and savory mushrooms glazed with oleoresin vinegar. As a result of it uses therefore few ingredients, it’s necessary to use the most effective ones that you just will notice, as well as the mushrooms, vegetable oil and oleoresin vinegar.

You can use any mixture of mushrooms you wish, however I prefer the mixture of maitake, Chinese black mushroom and shimeji for his or her texture, type of shapes, and flavor. If you wish to form this a bit additional made, you'll unfold a bit contemporary cheese on the crostini before topping with the mushrooms.

Mushroom Bruschetta

  • 1 small baguette, thinly sliced (about 24 slices)
  • 100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded
  • 100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced
  • 100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 2 scallions (37 grams / 1.3 ounces), minced
  • 1 teaspoon fresh thyme leaves
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced flat-leaf parsley

  1. Put the oven rack in the middle position and preheat to 350 degrees F (170 C).
  2. Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
  3. Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
  4. When the crostini is done, remove the pan from the oven and give each piece a swipe with the clove of garlic.
  5. In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
  6. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
  7. Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.
  8. Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
  9. When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.

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