Wild Mushroom Bruschetta
- Total Time
Want to impress your guests with simple but elegant hors d'oeuvres? Then try our upscale bruschetta, which goes from kitchen to table in under 30 minutes.
uncooked shallot(s)2 medium, minced
garlic clove(s)2 clove(s), medium, minced
dried shiitake mushroom(s)4 oz, trimmed and thinly sliced
uncooked oyster mushroom(s)4 oz, or porcini, trimmed and thinly sliced
chopped walnuts1 Tbsp, toasted
table salt⅛ tsp, or to taste
French baguette bread6 oz, cut into 12 slices and toasted
garlic clove(s)1 clove(s), medium, halved
black pepper⅛ tsp, or to taste
raw sage⅛ oz, about 2 tablespoons, 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 about 2 tablespoons of mushrooms; sprinkle with sage. Serve immediately. Yields 1 per serving.