Wild mushroom bruschetta
1
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 12 • Difficulty: Easy
Want to impress your guests with a simple, but elegant hors d'oeuvre? Then try our upscale bruschetta, which easily goes from your kitchen to a party table in just under 30 minutes. A mixture of shallots, minced garlic, dried shiitake mushrooms, uncooked oyster mushrooms, and chopped walnuts gets combined for an earthy, flavorful topping. Before spooning that combination on the slices of French baguette bread, toast and rub them with garlic. For a finishing touch at the end, sprinkle raw sage that has been thinly sliced on top. Serve the bruschetta immediately, sit back, and enjoy the many glowing compliments you'll definitely receive!
Ingredients
Shallot
2 medium, minced
Garlic
2 clove(s), minced
Dried shiitake mushroom
4 oz, trimmed and thinly sliced
Oyster mushroom
4 oz, or porcini, trimmed and thinly sliced
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
1 Tbsp, toasted
Table salt
⅛ tsp, or to taste
French bread
6 oz, cut into 12 slices and toasted
Garlic
1 clove(s), halved
Black pepper
⅛ tsp, or to taste
Raw sage
⅛ oz, about 2 tablespoons, thinly sliced
Instructions
1
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.
2
Rub each baguette slice with the halved garlic and then top with about 2 tablespoons of mushrooms; sprinkle with sage. Serve immediately. Yields 1 per serving.
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