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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.

Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472


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