Creamy Mushroom Bruschetta

"This is from a bi-monthly foodie magazine published in town and this was from the head chef at an amazing restaurant in Calgary called Brava Bistro. So decadent and delicious! Good, because you can prepare the mushrooms and the cream ahead of time and then just assemble quickly when your guest are there!"
photo by a user photo by a user
Ready In:
12 bruschetta


  • 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
  • salt


  • 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.
  • 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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<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
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