Randy Mayor; Cindy Manning Barr
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

KathleenLee's Review

October 14, 2013
I used baby bella 8oz, shitake 4oz, and 1 small 0.5 oz reconstituted gourmet dried mushrooms from Fresh Market. "A"