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 Loverâs 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.
Ingredients
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
Directions
Trim ends and coarsely chop mushrooms. In a large sautĂŠ pan or skillet over medium heat, heat olive oil and butter. Add garlic and shallot and sautĂŠ for 1 to 2 minutes, stirring frequently. Raise heat slightly and add mushrooms. SautĂŠ for 7 to 8 minutes. Add sherry, chicken stock, thyme, and basil and cook until liquid is evaporated. Season to taste. Keep warm.
So good! This dish disappeared at breakneck speed! I should have doubled the amount.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.
This recipe looks like the perfect appetizer for me. Bruschetta with no tomatoes and loads of mushrooms! Happy Holidays!