Creamy Mushroom Bruschetta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups button mushrooms, washed and sliced
  • 2
    cups shiitake mushrooms, washed and sliced
  • 2
    cups oyster mushrooms, washed and sliced
  • 2
    tablespoons butter
  • 1
    tablespoon oil
  • 1
    tablespoon minced shallot
  • 1
    tablespoon minced chives
  • 14
    cup toasted pine nuts
  • 14
    cup whipping cream
  • 2
    tablespoons balsamic vinegar, vinagrette (recipe follows)
  • 1
    baguette, sliced and toasted
  • Balsamic Vinagrette
  • 12
    cup balsamic vinegar
  • 1 -2
    tablespoon Dijon mustard
  • 1 12
    cups olive oil, not extra virgin
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DIRECTIONS

  • Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
  • Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
  • Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
  • VINAGRETTE.
  • Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
  • The recipe only calls for 2 tbsp of it, but it's really good salad dressing.
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