Best 3 Wild Mushroom Bruschetta Recipes

Wild mushroom bruschetta is a delightful and earthy dish that combines the flavors of wild mushrooms, toasted bread, and fresh herbs. This appetizer is perfect for any occasion, from a casual get-together to a special dinner party. With its combination of textures and flavors, wild mushroom bruschetta is sure to be a hit with everyone. Whether you're using freshly picked mushrooms from the forest or store-bought varieties, this recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM BRUSCHETTA

Wild Mushroom Bruschetta image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons onion, minced
2 cups mixed mushrooms, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
Salt
Pepper
Balsamic or red wine vinegar
1 baguette

Steps:

In skillet heat olive oil. Cook garlic and onion until golden. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Cut baguette into 1/2 '' slices and toast. Top baguette with mushrooms and serve.

WILD MUSHROOM BRUSCHETTA

Wild Mushroom Bruschetta image

This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 20

Number Of Ingredients 8

Ingredients

1 pound assorted fresh wild mushrooms, such as chanterelle, porcini, and oyster
6 tablespoons unsalted butter
2 garlic cloves
3/4 teaspoon coarse salt, plus more for seasoning
Freshly ground pepper
1 cup dry white wine
1 loaf rustic bread, such as levain, cut into thin slices
3 tablespoons olive oil

Steps:

Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

WILD MUSHROOM AND BASIL PESTO BRUSCHETTA

Wild Mushroom and Basil Pesto Bruschetta image

These 2-bite flavor packed morsels are my most frequently requested appetizers . Everything can be prepared ahead of time up to broiling and baking in the oven. Looking forward to your imput !

Provided by CHILI SPICE

Categories Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups wild mushrooms (chanterelle, shitake, oyster, button mushrooms can be used as a filler if some others are not availa)
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon flat leaf parsley, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon salt (adjust to your liking)
1/8 teaspoon pepper (adjust to your liking)
1/4 cup asiago cheese or 1/4 cup parmesan cheese, finely grated
1/2 cup basil pesto (your favorite homemade recipe or jarred)
1 French baguette

Steps:

In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
Slice baguette on 1 inch diagonals.
Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
Serve Hot.

Nutrition Facts : Calories 293.1, Fat 9.4, SaturatedFat 1.4, Sodium 562.1, Carbohydrate 44.8, Fiber 5.1, Sugar 0.9, Protein 8.7

Tips:

Choose the right mushrooms. Use a variety of wild mushrooms for the best flavor. Some good options include chanterelles, morels, and porcini mushrooms.
Clean the mushrooms properly. Brush off any dirt or debris from the mushrooms. If the mushrooms are very dirty, you can rinse them gently with water.
Cook the mushrooms properly. Wild mushrooms should be cooked until they are tender but still have a little bit of a bite to them. Overcooked mushrooms will be tough and chewy.
Use a good quality olive oil. The olive oil you use will make a big difference in the flavor of the bruschetta. Use a fruity olive oil that has a nice peppery finish.
Don't skimp on the garlic. Garlic is essential for the flavor of bruschetta. Use a few cloves of garlic and mince them finely.
Use fresh herbs. Fresh herbs will add a lot of flavor to the bruschetta. Use a variety of herbs, such as basil, oregano, and thyme.
Serve the bruschetta immediately. Bruschetta is best served immediately after it is made. The bread will get soggy if you let it sit for too long.

Conclusion:

Wild mushroom bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its earthy flavors and crispy bread, this bruschetta is sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give wild mushroom bruschetta a try. You won't be disappointed!