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Wild Mushroom Bruschetta

Course Appetizer
Cuisine Italian
Keyword vegetarian
Total Time 45 minutes
Servings 6
Author Cherry on My Sundae


  • 1 crusty loaf or baguette sliced into ½ inch thick slices
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 ounces goat cheese softened
  • 2 ounces cream cheese softened
  • 2 tablespoon heavy cream
  • 2 tablespoon butter
  • 1 lb mixed mushrooms shiitake, cremini, oyster, button, lobster, chanterelle, etc
  • 1 teaspoon fresh thyme
  • ¼ cup dry sherry
  • minced parsley for garnish
  • maldon salt
  • freshly cracked black pepper
  • extra virgin olive oil


  • Preheat oven to 400 degrees F.
  • Toss sliced baguette with 2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and bake for 5-7 minutes or until golden brown. Turn crostini over and toast for an additional 3 minutes or until both sides are golden brown. Let cool. Set aside.
  • Combine goat cheese, cream cheese, and heavy cream in a medium bowl. Whip with a whisk or process in a food processor until light and fluffy. Set aside.
  • Heat 2 tablespoon butter in a nonstick saute pan over medium heat. Add sliced mushrooms and thyme; cook until browned, about 6-7 minutes, stirring frequently. Deglaze the pan with sherry and cook until the liquid is evaporated. Season with salt and pepper. Remove from heat.
  • Spread goat cheese spread on the toasted crostini. Top with sauteed mushrooms and sprinkle chopped parsley, Maldon salt, freshly cracked black pepper, and a drizzle of extra virgin olive oil. Serve warm.