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Mushroom Duxelles on Bruschetta

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 2 bread slices and 2 tablespoons duxelles)
Duxelles (dook-SEHL) is a mixture of finely chopped mushrooms cooked to the consistency of a pâté. This version uses shiitakes and creminis, but you can use any combination of mushrooms.

Ingredients

  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 4 cups cremini mushrooms (about 8 ounces)
  • 4 cups shiitake mushroom caps (about 8 ounces)
  • Cooking spray
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons whipping cream
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Nutrition Information

  • calories 117
  • caloriesfromfat 30 %
  • fat 3.9 g
  • satfat 1.6 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 3.7 g
  • carbohydrate 16.4 g
  • fiber 2.1 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 244 mg
  • calcium 12 mg

How to Make It

  1. Prepare grill or broiler.

  2. Place bread on a grill rack or baking sheet; cook 1 minute on each side or until toasted.

  3. Place mushrooms in a food processor; pulse 10 times or until finely chopped.

  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 10 minutes or until most of the liquid evaporates. Add parsley and remaining ingredients; cook 2 minutes, stirring occasionally. Spoon 1 tablespoon duxelles onto each bread slice. Serve immediately.