Mushroom Duxelles on Bruschetta

Mushroom Duxelles on Bruschetta Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 2 bread slices and 2 tablespoons duxelles)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Prepare grill or broiler.

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

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

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.