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Wild Mushroom Bruschetta

1 whole grain baguette, 2-inch thick diagonal slices
extra virgin olive oil
2 fresh garlic cloves, split in half 
sea salt
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
5-6 shallots, thinly sliced
1 cup dried shiitake mushrooms, soaked until tender, thinly sliced
1 cup crimini mushrooms, brushed free of dirt, thinly sliced
1 cup oyster mushrooms, coarsely chopped
2 medium portobello mushrooms, brushed free of dirt, coarsely chopped
3-4 sprigs fresh basil, leaves removed, shredded
1/2 cup mirin
juice of 1/2 fresh lemon
several stalks fresh chives, finely minced

Preheat oven to 375 degrees and line a baking sheet with parchment. Lightly brush both sides of the baguette slices with oil, rub with garlic halves and arrange on the baking sheet. Sprinkle very lightly with salt and bake until crisp, and lightly browned at the edges, about 12 minutes. 

Heat a small amount of oil in a skillet and saute the garlic and shallots, with a pinch of salt, for 2-3 minutes. Stir in the shiitake and saute for 1 minute. Add the balance of mushrooms, a generous pinch of salt and saute until the mushrooms release their juices and begin to re-absorb them. Continue to saute until the mushrooms are golden brown, about 15 minutes. 

Add mirin and bring to a boil, uncovered. Reduce heat to low and simmer until the mirin is absorbed into the mushrooms, 3-5 minutes. Season to taste with salt, stir well and remove from heat. Stir in lemon juice and most of the chives, reserving a couple of tablespoons for garnish. To serve, spoon mushrooms generously onto the bread slices and serve garnished with fresh chives. 

Makes 8-10 servings. 


Frey Vineyards
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