Name: Wild Mushroom Bruschetta
Yield: 4 servings
Ingredients: 1 tablespoon butter, divided; 1 tablespoon extra-virgin olive oil; 1 shallot, minced; 2 cups wild mushrooms, (such as chanterelle, oyster, porcini, and/or crimini); 1 garlic clove, minced; 1/4 cup white wine or sherry; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons fresh thyme; salt & pepper, to taste; 1 large French baguette, cut diagonally into 1/2-inch slices and toasted; 5 ounces goat cheese

Servings: 4 persons

1 tablespoon butter, divided
1 tablespoon extra-virgin olive oil
1 shallot, minced
2 cups wild mushrooms, (such as chanterelle, oyster, porcini, and/or crimini)
1 garlic clove, minced
1/4 cup white wine or sherry
2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh thyme
salt & pepper, to taste
1 large French baguette, cut diagonally into 1/2-inch slices and toasted
5 ounces goat cheese

1
1. In a large saucepan, melt 1/2 tablespoon butter with the olive oil over medium heat. Add the shallot and cook, just until it begins to soften, stirring occasionally to prevent burning. Add the mushrooms, stirring often, until the mushrooms are wilted, about 5 to 10 minutes. Add the garlic and thyme, then the wine or sherry and cook over low heat for several minutes, until liquid is reduced and syrupy. Stir in remaining butter (optional) and parsley and season to taste with salt and pepper. Remove from heat.
2
2. Spread the goat cheese over the toasted bread slices, and then top with warm mushrooms. Serve immediately, and preferably with a glass of wine.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Wild Mushroom Bruschetta

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