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Wild Mushroom Bruschetta
(recipe, Carrie Floyd)
You can make this any time of the year with supermarket mushrooms, but for an autumn treat, make it with wild chanterelles. This bruschetta is good with or without the goat cheese.
- 2 Tbsp. butter
- 1 Tbsp. extra-virgin olive oil
- 1 shallot, minced
- 2 cups wild mushrooms, preferably chanterelles
- 1 garlic clove, minced
- ¼ cup white wine or sherry
- 2 Tbsp. fresh parsley, finely chopped
- Salt and pepper
- 1 large baguette, cut diagonally into ½-inch slices and toasted
- 5 oz. goat cheese, at room temperature (optional)
- In a large sauté pan, melt 1 tablespoon of butter with the olive oil. Add the shallot and cook, over medium heat, just until it begins to soften. Add the mushrooms and continue cooking, stirring often, until the mushrooms are wilted, 5 to 10 minutes. Add the garlic and stir, then add the wine or sherry and continue to cook several minutes, until reduced and syrupy. Stir in the remaining butter and parsley and season to taste with salt and pepper. Remove from the heat.
- If using the goat cheese, first spread the goat cheese over the toasted bread slices, then top with the mushrooms. Otherwise, spoon the warm mushrooms over the toasted bread. Serve immediately.