Mushroom Duxelles on Bruschetta

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

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 3.7g
  • Carbohydrate: 16.4g
  • Fiber: 2.1g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 244mg
  • Calcium: 12mg

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

  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.
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