Description
Mushroom Bruschetta is a delightful appetizer featuring a medley of sautéed mushrooms flavored with shallots, balsamic vinegar, and fresh thyme, served atop toasted baguette slices rubbed with garlic. This simple yet elegant recipe combines earthy mushroom flavors with a tangy vinegar finish and crunchy, garlicky bread, perfect for entertaining or a light snack.
Ingredients
Scale
Mushroom Mixture
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced into rings
- 1 tablespoon salted butter
- 1 pound assorted mushrooms, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
For the Baguette
- 1 baguette, cut into 16 slices (about ½” thick each)
- 2 whole garlic cloves, peeled
- Fresh thyme leaves
- Flaky sea salt
Instructions
- Preheat the oven broiler: Set your oven broiler to medium and adjust the oven rack so it is about 6 inches from the heat source to prepare for toasting the baguette slices.
- Sauté the shallots: Heat olive oil in an extra large skillet over medium heat. Add the sliced shallots and sauté for 2-3 minutes until they become tender and fragrant.
- Cook the mushrooms: Add the salted butter to the skillet with shallots. Stir in the sliced mushrooms, and season with kosher salt and ground black pepper. Cook the mushrooms over medium heat for about 5 minutes until most of the liquid has evaporated and the mushrooms are nicely browned.
- Add balsamic vinegar: Pour in the balsamic vinegar and stir thoroughly to coat the mushrooms evenly. Continue cooking for another 1-2 minutes until the vinegar is mostly absorbed. Remove the skillet from heat.
- Toast the baguette slices: Arrange the baguette slices on a sheet pan. Place them under the broiler for 2 minutes, then flip each slice and toast for an additional 1-2 minutes until golden brown. Remove from the oven promptly.
- Rub garlic on bread: While the baguette slices are still warm, rub one peeled garlic clove over one side of each slice to infuse them with garlic flavor.
- Assemble bruschetta: Spoon the warm mushroom mixture evenly over the toasted baguette slices. Top each piece with fresh thyme leaves and sprinkle flaky sea salt on top. Serve immediately warm or at room temperature for best flavor.
Notes
- Use a mix of mushrooms such as cremini, shiitake, and button for varied texture and flavor.
- You can substitute balsamic vinegar with sherry vinegar for a different tang.
- For a vegan version, replace butter with vegan margarine or additional olive oil and ensure the bread is vegan-friendly.
- Toast the bread slices just until golden and crispy to avoid drying out.
- Fresh thyme is preferred over dried for a brighter herbal note.
