Creamy Mushroom & Herb Bruschetta

Creamy Mushroom & Herb Bruschetta
Recipe Date:
May 6, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 lb shiitake mushrooms, slices about ½ inch thick, (remove and do not use the stems of mushrooms)
  • 1/2 lb oyster mushrooms, broken apart in pieces
  • 1 lb cremini or white mushrooms, sliced about ½ inch tick
  • 1 tbsp fresh garlic, finely chopped
  • 1 tsp chopped fresh parsley, plus extra for garnishing tops of Bruschetta
  • 1 tsp fresh thyme
  • Zest of 1 medium lemon (preferably a Myer lemon)
  • Sea salt & freshly ground pepper toast
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup Dutton Estate Pinot Noir Wine
  • 1/2 heavy cream
  • 1 loaf of French or Sour Baguette bread, sliced ½ to ¾ inch thick
  • Additional olive oil, as needed to brush the top of each slice bread
  • 1 lb fresh Mozzarella or Brie cheese – soften to room temperature

In a large bowl combine the olive oil, sliced mushrooms, garlic, parsley, thyme and zest of the lemon and let sit for about 20-minutes. 

Pre-heat oven to 400 degrees 

Slice bread, brush with olive oil and place on a baking sheet. Bake in pre-heated oven for about 8-10 minutes or until a light golden brown. Set aside to cool.  

Heat a large non-stick heavy duty fry pan. On medium high heat, sauté the mushrooms mixture turning frequently, add the ¼ cup wine and continue sautéing until browned, about 8-10 minutes total. Take off heat, add the cream and season to taste with salt & pepper. 

Top toast with the mushroom mixture, place a slice of fresh mozzarella or brie cheese on top of mushrooms. 

Turn on broiler to pre-heat

Place under broiler for about a minute or so, just until cheese starts to melt.  Arrange on a serving platter and top with chopped parsley for garnish. Mushroom Bruschetta appetizers can be served warm or cooled to room temperature before serving.