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Mushroom Bruschetta
Tuscan Mushroom Bruschetta recipe
Course
Appetizer
Cuisine
Italian, Vegetarian
Prep Time
6
minutes
minutes
Cook Time
9
minutes
minutes
Servings
4
-6
Calories
Author
Robin Gagnon
Ingredients
3-4
large slices of crusty bread
1-1 ¼ " thick
olive oil
10
oz
of Crimini mushrooms
also known as, baby Portabellas
2
tbs.
butter
2
cloves
of garlic
crushed/minced
3-4
sprigs of thyme
1
tbs
balsamic vinegar
1
tbs
dry red wine
⅓
cup
msg-free chicken or vegetable stock
½
a medium sized ripe tomato
chopped
salt & pepper to taste
Instructions
Baste the bread with olive oil and broil, flip once crispy and lightly browned. Remove to cool after other side is also crisped.
Cut the mushrooms into thick slices.
Put butter in non-stick skillet over med heat. Once melted add garlic and thyme.
As soon as the garlic is tender, add mushrooms, saute lightly.
Add the balsamic, wine, stock, and tomato, turn heat up to med-high. Stir until liquid is still thin, but reduced by about ⅓.
Add Kosher salt and fresh ground black pepper to taste, then pour over the toasted bread.
Serve as is, or top with chopped scallions or crumbled goat cheese.
Notes
*This makes two entree portions, if you prefer to make a meal of it.