Wild Mushroom Bruschetta
Servings 6
Ingredients
- 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
Instructions
- 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.
