Wild Mushroom Bruschetta

Wild Mushroom Bruschetta
Photo: John Kernick
Makes 12 servings (serving size: 2 toasts)


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1 baguette
1 tablespoon extra-virgin olive oil
12 ounces gourmet mushroom mix, roughly chopped
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons packed fresh oregano leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce aged pecorino cheese
2 cups baby arugula


Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.

Created date

May 2011

Nutritional Information

Calories 133
Fat 3 g
Satfat 1 g
Monofat 2 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 2 mg
Iron 1 mg
Sodium 295 mg
Calcium 38 mg