Making mushroom bruschetta is a great excuse to use leftover bread with earthy, seasonal ingredients. For this version, I started with the regular procedure: I cut day-old bread into large slices, then toasted and rubbed them with garlic. But instead of using the common tomato and basil topping, I spooned on a warm mushroom mixture. I also topped the bruschetta with dry-fried Emmental cheese and drizzled on a spicy green chutney.
The warm mushroom is flavored with onion, celery, Italian parsley, mascarpone cheese, and a drizzle of Riesling wine. You could use the same flavor combination in a savory tart or beggar’s purse. Let your imagination run wild!
1. Info for Mushroom Bruschetta Recipe
- Cook Time: 10 mins
- Total Time: 25 mins
- Servings: 18
- Calories: 164kcal
2. Ingredients for Mushroom Bruschetta Recipe
- 1 (13-ounce) loaf artisan bread, sliced in 18 thick, even slices
- 2 cloves garlic, halved lengthwise
- ¼ cup Emmental cheese, thinly sliced
- 3½ cups mushroom medley (shiitake, chanterelle and cauliflower mushrooms) , sliced lengthwise
- 1 yellow onion, chopped
- 4 celery stalks, peeled and diced
- ¼ cup Riesling
- ¼ cup mascarpone cheese
- ¼ cup olive oil
- ¼ teaspoon red chili flakes
- 1½ teaspoons salt
- 1¼ teaspoons black pepper, freshly ground
- 1 cup spicy green chutney (recipe follows)
3. Directions:
- For the toasted bread: Heat a large pan with 2 tablespoons oil. Place the pieces of bread in the hot oil. Let sit for about 2-3 minutes on each side until nicely toasted. Remove from the pan. Rub the slices of bread against a cut clove of garlic.
- Finely mince the remaining clove of garlic.
- Heat 2 tablespoons olive oil in the same pan. Add the onions and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until they’re softened. Transfer half the onion to a plate (for chutney).
- To the remaining onions in the pan, add the garlic and celery; cook for an additional 2 minutes. Add the mushrooms, drizzle with white wine and season with red chili flakes, salt and pepper. Once the liquid evaporates, turn off the heat and add mascarpone cheese. Stir well.
- Spread the toasted bread on a cutting board. Place a spoonful of the warm mushroom mixture in the center of the bread slices.
- Place the thin slices of Emmental cheese in a dry non-stick frying pan. Allow to melt. Once the oil is visible at the edges of the cheese, drain the pieces of crispy cheese and place on the bruschetta. Using a sharp knife, slice each appetizer in half, crosswise. Transfer to a serving platter.
- Drizzle with spicy green chutney (recipe follows). Serve warm.
- Bon appétit!
