Wild Mushroom Bruschetta

Total Time
22 min
15 min
7 min
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 medium clove(s), minced

dried shiitake mushroom(s)

4 oz, trimmed and thinly sliced

uncooked oyster mushroom(s)

4 oz, or porcini, trimmed and thinly sliced

chopped walnuts

1 Tbsp, toasted

table salt

tsp, or to taste

French baguette bread

6 oz, cut into 12 slices and toasted

garlic clove(s)

1 medium clove(s), halved

black pepper

tsp, or to taste

raw sage

oz, about 2 tablespoons, thinly sliced


  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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