9.14.2014

Mushroom Bruschetta


Everyone loves to see a plate of bruschetta passed around and there are so many delicious mixtures you can pile on top of those crusty pieces.  Blogger friend Susan from Savoring Time in the Kitchen recently posted a tomato and gouda bruschetta and they looked bright, summery and delicious.
As for me....give me mushrooms! Can't help it, I love 'em. I didn't find any morels this time, dried or otherwise, (darn it) but used shiitakes and some other wild mushrooms available at the market. The recipe calls for dried herbs, but I always use fresh.

As I recall, this recipe was originally from some Food Network show, but I've been making it so long I can't remember whose. 

Mushroom Bruschetta


Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons onion, minced
2 cups mixed mushrooms, chopped
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
Some shaves of Parmesan
Salt
Pepper
Balsamic or red wine vinegar

1 baguette

Method:


In skillet heat olive oil. Cook onion until golden, add the garlic for the last minute or so. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Top baguette slices with mushrooms and then finish off with some shaved Parmesan and serve.

Toasting bruschetta:
Preheat oven to 425. Slice a baguette at an angle. Brush one side lightly with olive oil and bake for 10 minutes or until toasted.



19 comments:

  1. We're mushroom lovers too Barbara. I remember Susan's bruchetta and it looked fabulous and full of flavor too. I would be happy with either, or better, both of them.
    Sam

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  2. I too remember Susan's beautiful bruchetta! I want to taste both.

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  3. I love bruschettas are amazing always I love them Barbara!
    xo

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  4. Thyme and mushrooms are a match made on heaven..
    I think I Pinned Susan's too..I can make a meal out of bruchetta:)

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  5. Mushroom bruschetta is a wonderful idea - and one I hope to try soon!

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  6. Bruschetta is generally pretty delicious, but this one looks absolutely ridiculous!! :)

    Sues

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  7. A great fall recipe! Those bruschette must taste fantastic.

    Cheers,

    Rosa

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  8. Next weekend I am heading for a mushroom festival so this recipe has good timing.

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  9. I love bruschetta in all forms, but this looks divine!

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  10. Mushrooms lend such a nice meatiness to the bruschetta.
    Soon, I will be on the lookout for my fave, chanterelles.

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  11. What is not to love! Beautiful Barbara.

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  12. These mushroom bruschetta look so tasty...I love all the herbs in it...yum!
    Enjoy your week Barbara :D

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  13. Sounds wonderful Barbara. Blessings, Catherine

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  14. I love mushrooms almost as much as I love tomatoes. I already have the herbs growing in my garden. Beautiful and delightfully-flavored bruschetta, Barbara and thanks so much for the mention!

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  15. Doesn't this sound good with morning eggs?
    Oh man it sure does to me.
    I think I would even eat this cold/leftovers should that ever happen, can't imagine leftovers with this heavenly combo!

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  16. What a delicious bruschetta, it looks so tasty!

    Cheers
    Choc Chip Uru

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  17. Well... I think I can be inspired by the concept and concoct something the Knight would eat... add beef and remove the onions?

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  18. Huge fan of mushrooms, Barbara! My daughter introduced me to grilled portobello when she was here and I was immediately hooked, lol...I know for sure the same would happen with these Mushroom Bruschetta no matter whose recipe it was, lol...Thanks for sharing Barbara. I do belive there are some mushrooms in the fridge:)

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    Replies
    1. P.S. September is National Mushroom Month, Too!!! I just pinned it:)

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