Creamy Mushroom & Herb Bruschetta
- 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.