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.
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.
Ingredients
- 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
Preparation
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.