mushroom bruschetta

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Wild Mushroom Bruschetta

From the Culinate Kitchen collection by
Serves 4 to 6
Prep Time 15 minutes
Cook Time 10 minutes

Introduction

You can make this any time of the year with supermarket mushrooms, but for an autumn treat, make it with wild chanterelles. This bruschetta is good with or without the goat cheese.

Ingredients

2 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 shallot, minced
2 cups wild mushrooms, preferably chanterelles
1 garlic clove, minced
¼ cup white wine or sherry
2 Tbsp. fresh parsley, finely chopped
~ Salt and pepper
1 large baguette, cut diagonally into ½-inch slices and toasted
5 oz. goat cheese, at room temperature (optional)

Steps

  1. In a large sauté pan, melt 1 tablespoon of butter with the olive oil. Add the shallot and cook, over medium heat, just until it begins to soften. Add the mushrooms and continue cooking, stirring often, until the mushrooms are wilted, 5 to 10 minutes. Add the garlic and stir, then add the wine or sherry and continue to cook several minutes, until reduced and syrupy. Stir in the remaining butter and parsley and season to taste with salt and pepper. Remove from the heat.
  2. If using the goat cheese, first spread the goat cheese over the toasted bread slices, then top with the mushrooms. Otherwise, spoon the warm mushrooms over the toasted bread. Serve immediately.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Subscribe