WILD MUSHROOM BRUSCHETTA
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
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.
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Nasim Chegini
[email protected]I've made this bruschetta several times and it's always a hit. I love the combination of flavors and textures. The mushrooms are earthy and savory, the goat cheese is creamy and tangy, and the bread is crispy and flavorful.
paige halpin
[email protected]This bruschetta is so easy to make and it's always a hit with my guests. I like to serve it as an appetizer or as a side dish with grilled chicken or fish.
Lx Limon
[email protected]I love the combination of wild mushrooms and goat cheese in this recipe. It's a perfect balance of flavors and textures.
Sadaat Ettihad Foundation
[email protected]This bruschetta is the perfect appetizer for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Limontopsi Mo
[email protected]I'm always looking for new ways to use wild mushrooms and this recipe is a great option. The bruschetta is easy to make and it's always a hit with my family and friends.
Tiyisela Shibambu
[email protected]This recipe is a great way to showcase seasonal wild mushrooms. I used a mix of chanterelles, morels, and oyster mushrooms and the flavor was incredible. I will definitely be making this again.
Speda Mham
[email protected]I've made this bruschetta several times and it's always a hit. I love the combination of flavors and textures. The mushrooms are earthy and savory, the goat cheese is creamy and tangy, and the bread is crispy and flavorful.
Kashif Anwar
[email protected]This bruschetta is so easy to make and it's always a hit with my guests. I like to serve it as an appetizer or as a side dish with grilled chicken or fish.
Taimur khan TK
[email protected]I love the combination of wild mushrooms and goat cheese in this recipe. It's a perfect balance of flavors and textures.
Juancarlos Villaverde
[email protected]This bruschetta is the perfect appetizer for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
TIPS and STATS
[email protected]I'm always looking for new ways to use wild mushrooms and this recipe is a great option. The bruschetta is easy to make and it's always a hit with my family and friends.
Fik Amu
[email protected]This recipe is a great way to showcase seasonal wild mushrooms. I used a mix of chanterelles, morels, and oyster mushrooms and the flavor was incredible. I will definitely be making this again.
Muhammad zubair Muhammad zubair
[email protected]I've made this bruschetta several times and it's always a hit. I love the combination of flavors and textures. The mushrooms are earthy and savory, the goat cheese is creamy and tangy, and the bread is crispy and flavorful.
Mika Moo
[email protected]This bruschetta is so easy to make and it's always a hit with my guests. I like to serve it as an appetizer or as a side dish with grilled chicken or fish.
doon sagor doon
[email protected]I'm not a big fan of mushrooms, but I loved this bruschetta! The mushrooms were cooked perfectly and the goat cheese was a great addition. I will definitely be making this again.
James Alan
[email protected]This recipe is a great way to use up leftover wild mushrooms. I had some porcini mushrooms that I needed to use up and this recipe was the perfect solution. The bruschetta was delicious and I will definitely be making it again.
Wasif Shakeel
[email protected]I followed the recipe exactly and it turned out perfectly. The mushrooms were cooked to perfection and the goat cheese was melted and creamy. I will definitely be making this again.
Jessica Thomas
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser. I like to use a variety of wild mushrooms, depending on what's available at my local market.
Jaimesh Kumar
[email protected]I love the combination of wild mushrooms and goat cheese in this recipe. It's a perfect appetizer for a special occasion.
Mwanasudi Adam
[email protected]This wild mushroom bruschetta was a hit at my last party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.