Description
This Mushroom Bruschetta recipe features a savory mixture of sautéed assorted mushrooms, shallots, and balsamic vinegar, served atop toasted baguette slices rubbed with fresh garlic. Topped with fresh thyme and flaky sea salt, this appetizer is perfect for warm or room temperature serving, making it an elegant and flavorful starter for any occasion.
Ingredients
Scale
Mushroom Mixture
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced into rings
- 1 tablespoon salted butter
- 1 pound assorted mushrooms, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
Bread & Garnish
- 1 baguette, cut into 16 slices (about ½” thick each)
- 2 whole garlic cloves, peeled
- Fresh thyme leaves
- Flaky sea salt
Instructions
- Preheat Broiler: Preheat the oven broiler to medium and position the oven rack about 6 inches from the broiler source to ensure proper toasting of the bread.
- Sauté Shallots: Heat the olive oil in an extra-large skillet over medium heat. Add the thinly sliced shallots and sauté for 2-3 minutes until they become tender and fragrant.
- Cook Mushrooms: Melt the butter in the skillet with the shallots, then add the assorted mushrooms. Season with kosher salt and ground black pepper. Cook the mushrooms, stirring occasionally, until almost all liquid has evaporated, about 5 minutes.
- Add Balsamic Vinegar: Pour in the balsamic vinegar and stir to coat the mushrooms evenly. Continue cooking for 1-2 minutes until the vinegar is mostly absorbed. Remove the skillet from the heat.
- Toast Baguette Slices: Arrange the baguette slices on a sheet pan and toast under the broiler for 2 minutes. Flip each slice and toast for another 1-2 minutes until golden and crisp. Remove from the oven.
- Prepare Garlic Rub: Immediately rub the peeled garlic cloves over one side of each toasted baguette slice to impart a fresh garlic flavor.
- Assemble Bruschetta: Spoon the cooked mushroom mixture evenly over the toasted baguette slices. Garnish each piece with fresh thyme leaves and a sprinkle of flaky sea salt.
- Serve: Serve the mushroom bruschetta warm or at room temperature as a delicious appetizer or snack.
Notes
- For best flavor, use a mix of mushrooms such as cremini, shiitake, and oyster.
- You can prepare the mushroom mixture ahead of time; reheat gently before assembling.
- If you prefer, use dry or crusty bread other than a baguette for variation.
- Fresh thyme can be substituted with rosemary or parsley, according to your taste.
- Make sure not to over-toast the bread to avoid bitterness.
