Wild Mushroom Bruschetta


The Greeks and Romans thought mushrooms to be an aphrodisiac, and Chinese herbalists have used them for centuries to promote health and virility. Served here on bruschetta-like toasts, they make a perfect Valentine’s Day starter.

  • 4Servings


  • 1 Tbs. canola oil
  • 2 shallots, finely chopped (2 Tbs.)
  • 1 clove garlic, minced (1 tsp.)
  • 2 cups white button mushrooms, diced
  • 1 cup shiitake mushrooms, diced
  • 1 cup cremini mushrooms, diced
  • 2 Tbs. chopped parsley, divided
  • 1 Tbs. dry sherry
  • 1 medium baguette, sliced into 1/2-inch-thick rounds
  • 2 Tbs. olive oil


Preheat oven to 325°F.

Heat canola oil in skillet over medium heat. Sauté shallots and garlic in oil 3 minutes, or until light brown. Add all mushrooms, and cook 5 to 7 minutes, or until soft. Stir in 1 Tbs. parsley and sherry, reduce heat to low, and simmer 10 minutes. Season with salt and pepper.

Meanwhile, brush both sides of bread slices with olive oil; place on baking sheet, and bake 5 minutes, or until crisp. Top toasted bread slices with mushroom mixture. Garnish with remaining parsley.

Nutrition Information

  • Calories: 312
  • Carbohydrate Content: 39 g
  • Fat Content: 11.5 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 520 mg
  • Sugar Content: 3 g