CREAMY MUSHROOM BRUSCHETTA
Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 28 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
WILD MUSHROOM BRUSCHETTA
This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
- Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
- Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.
MUSHROOM BRUSCHETTA
This recipe comes from "Recipes from the Farm" brochure I picked up at Whole Foods Market. The recipe was given by Organic Mechanics Farm in Red Lion, Pennsylvania. I havent tried it looks different than most bruschettas and worth a try.
Provided by jennifer in new jer
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- slice bread on bias into 1 inch slices.
- brush with olive oil.
- sprinkle with basil or oregeno if using.
- bake for 7 minutes or until golden.
- . in a large saute pan, saute onions in oil until caramelized; about 20 minute.
- add garlic and saute until translucent.
- add mushrooms and cook for 3-5 minutes.
- finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste.
- spoon mixture onto bread and garnish with parmesean cheese.
Nutrition Facts : Calories 286.2, Fat 12.7, SaturatedFat 2.5, Cholesterol 3.7, Sodium 547, Carbohydrate 34, Fiber 3.5, Sugar 3.1, Protein 8.5
WILD MUSHROOM BRUSCHETTA
Steps:
- In skillet heat olive oil. Cook garlic and onion until golden. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Cut baguette into 1/2 '' slices and toast. Top baguette with mushrooms and serve.
BRUSCHETTA WITH SAUTEED MUSHROOMS
Provided by Food Network
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
- In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
- Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.
JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA
Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
- To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
- Now toast your bread.
- Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!
Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3
MUSHROOM AND TOMATO BRUSCHETTA
Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!
Provided by Delray
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
- Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
- Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 31.9 g, Cholesterol 12.1 mg, Fat 14.1 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 642.2 mg, Sugar 2.4 g
MUSHROOM BRUSCHETTA
Provided by Jean Georges Vongerichten
Categories Dairy Garlic Mushroom Appetizer Cocktail Party Vegetarian Quick & Easy Backyard BBQ Fall Poker/Game Night Engagement Party Party Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 15
Steps:
- Make mushroom syrup:
- Sauté white mushrooms, shallots, and garlic in butter in a 12-inch skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Season with salt and pepper.
- Add water, then simmer briskly, stirring occasionally, 10 minutes. Pour mixture through a sieve into a bowl, pressing on solids. Discard solids and return liquid to skillet. Boil until liquid is syrupy and measures about 1/3 cup, 6 to 8 minutes.
- Make bruschetta:
- Prepare grill for cooking or preheat broiler.
- Brush bread on both sides with 1 to 2 tablespoons oil. Grill or broil, turning occasionally, until golden. Rub both sides with cut sides of garlic clove.
- Sauté mixed mushrooms, shallots, and minced garlic in remaining 2 tablespoons oil in a large skillet over moderately high heat, stirring occasionally, until mushrooms begin to brown, 8 to 10 minutes. Stir in parsley, tarragon, zest, and salt and pepper to taste.
- Spoon mushroom mixture onto toasts and drizzle mushroom syrup on top.
PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
- Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
- Toast bread and spread with tomato purée. Top purée with mushrooms.
COLD MUSHROOM BRUSCHETTA
A slight twist on a traditional recipe, this mushroom bruschetta is sure to be a hit whether entertaining or as a side for a nice Italian meal.
Provided by KoalaFace
Categories Mushroom Appetizers
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Combine mushrooms, tomatoes, shallot, 1 tablespoon olive oil, and garlic in a bowl. Season with salt and pepper. Chill mixture for at least 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush baguette slices with remaining olive oil. Arrange slices on a baking sheet.
- Bake in the preheated oven until golden brown and crisp, 5 to 10 minutes.
- Spread mushroom mixture over the baguette slices. Serve slightly chilled or at room temperature.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 8.9 g, Fat 1.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 106.4 mg, Sugar 0.7 g
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- When the olive oil and butter have heated add as many mushrooms as you can without crowding the pan. Depending on the size of the pan this will be about half.
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