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Wild Mushroom Bruschetta

Randy Mayor; Cindy Manning Barr
Yield 6 servings (serving size: 2 topped bruschetta)
This wild mushroom bruschetta calls for topping slices of toasted country bread with cooked, chopped wild mushrooms and shavings of Parmigiano-Reggiano cheese.


  • 3 garlic cloves, divided
  • 6 1/2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
  • 3 cups coarsely chopped oyster mushroom caps (about 4 ounces)
  • 2 1/2 cups coarsely chopped chanterelle mushrooms (about 4 ounces)
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 12 (1/2-ounce) slices country bread
  • Cooking spray
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 133
  • caloriesfromfat 28 %
  • fat 4.2 g
  • satfat 1.7 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 8 g
  • carbohydrate 18.2 g
  • fiber 2.5 g
  • cholesterol 6 mg
  • iron 1.5 mg
  • sodium 493 mg
  • calcium 136 mg

How to Make It

  1. Mince 2 garlic cloves. Cut remaining clove in half; set aside.

    Local Flavor: Floataway Café - Wild Mushroom Bruschetta
    Local Flavor: Floataway Café - Wild Mushroom Bruschetta
  2. Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.

  3. Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.

Cook's Notes

Any combination of mushrooms will work--but the more varieties you use, the more memorable this appetizer will be. Try mixing exotic varieties with common ones for layered flavors. Prepare the topping up to a day in advance; reheat or serve at room temperature over toasted bread.