Recipe: Exotic Mushroom Bruschetta - Cincinnati News, FOX19-WXIX TV

Fungus Fest

Recipe: Exotic Mushroom Bruschetta

FOX19 -

Mushrooms - everyone's favorite fungus - will be celebrated this weekend at the Krohn Conservatory. 

Fungus Fest brings mushroom-lovers together for food samples and craft activities for the entire family. In honor of the fest, Chef Ursula created this exotic mushroom bruschetta made with a garlic and onion saute.

What you'll need:

2 tablespoons plus 1 teaspoon extra
virgin olive oil, divided
1 tablespoon butter
1/3 cup shallots, chopped
3 garlic cloves, finely chopped
1 lb fresh mushrooms, sliced
(button, crimini, shitake, chanterelle, enoki, oyster, or any combination)
2 teaspoons fresh thyme leaves, chopped
¼ cup whipping cream
½ teaspoon grated lemon peel
salt/black pepper to taste
36 slices baguette, sliced into 1/3” thick slices
½ cup freshly grated Parmesan cheese


Preheat oven to 375°F. Arrange baguette slices on baking sheet. Toast in oven until golden brown, about 10 minutes then remove and cool. (Can be prepared 2 days ahead.)
In a large pan over medium-high heat, heat 2 tablespoons olive oil with butter.

Once hot, add the shallots and sauté 1 minute.

Add the mushrooms and remaining teaspoon of olive oil. Reduce the heat to medium and cook at 6 minutes, until mushrooms are browned.

Add garlic and sauté another minute. Remove from heat.

Stir in cream, thyme, lemon peel, salt, pepper, and cheese. Serve the warm mushrooms on top of the bread slices.

Finish with some extra salt, pepper, and olive oil. Enjoy!

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