Creamy Mushroom Bruschetta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 28 |
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Mushroombutton, portobello and shiitakeplus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.Amy Chase, Vanderhoof, British Columbia Ingredients:
1-1/2 cups sliced fresh mushrooms |
1-1/2 cups sliced baby portobello mushrooms |
1 cup sliced fresh shiitake mushrooms |
3/4 cup chopped onion |
2 tablespoons olive oil |
1 cup heavy whipping cream |
2 tablespoons worcestershire sauce |
1/4 teaspoon kosher salt |
1/4 teaspoon coarsely ground pepper |
28 slices french bread baguette (1/2 inch thick) |
1 garlic clove, peeled and halved |
1 tablespoon each minced fresh basil, parsley and thyme |
Directions:
1. In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
2. Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic.
3. Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoonful on each toast. Serve immediately. Yield: 28 appetizers.
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