Wild Mushroom Bruschetta
2 medium, minced
2 clove(s), large, minced
Dried shiitake mushroom(s)
4 oz, trimmed and thinly sliced
Uncooked oyster mushroom(s)
4 oz, or porcini, trimmed and thinly sliced
1 tbsp(s), toasted
⅛ tsp(s), or to taste
⅛ pinch, or to taste
French baguette bread
6 oz, ten 1/4-inch-thick slices, toasted
1 clove(s), large, halved
⅛ oz, (2 Tbsp), leaves, thinly sliced
- Coat a nonstick skillet with cooking spray and heat over medium-low heat. Add shallots and minced garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high and add mushrooms; cook until wilted and still a little moist, about 3 to 4 minutes. Off heat, stir in walnuts, salt and pepper.
- Rub each baguette slice with the halved garlic and then top with 2 tablespoons of mushrooms; sprinkle with sage. Serve immediately. Yields 1 per serving.