For my dinner party last Saturday, I was looking for an outrageously tasty bruschetta for one of the appetizers. I found what I wanted in one of my favorite cookbooks called The Wine Lover’s Cookbook. I have made so many recipes from this book and never once have I been let down by the recipe, the directions or the taste of the dish and again with this appetizer I was not disappointed.
This truly is an awesome bruschetta. The wild mushrooms have an amazing earthy taste and combined with the tangy goat cheese, you could not ask for a better marriage of food. I paired this starter with a lovely Prosecco.
2oz oyster mushrooms
4oz shiitake mushrooms
5oz Portobello mushrooms, gills removed
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large garlic cloves, minced
1 shallot, minced
1/4 cup dry sherry
1/4 cup chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried basil
Kosher salt and pepper flakes
I French baguette cut into about 16 slices
4oz fresh goat cheese
Trim ends and coarsely chop mushrooms. In a large sauté pan or skillet over medium heat, heat olive oil and butter. Add garlic and shallot and sauté for 1 to 2 minutes, stirring frequently. Raise heat slightly and add mushrooms. Sauté for 7 to 8 minutes. Add sherry, chicken stock, thyme, and basil and cook until liquid is evaporated. Season to taste. Keep warm.
Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly onto baguette slices. Broil for 3 to 4 minutes, or until mushrooms just begin to brown on top. Remove from the oven and place on serving dish.