The mushroom flavor is great, but I actually found the rest of the duxelles to be bland - needed more garlic and herbs and salt. Loved the consistency though, and like another rater's suggestion to simply serve with crackers instead of toasting the baguette.
Mushroom Duxelles on Bruschetta
Becky Luigart-Stayner; Lydia DeGaris-Pursell
More From Cooking Light
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
- 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
- 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.
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