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Mushroom bruschetta is a savoury appetiser made of crostini (toasted or grilled bread topped with olive oil) with sautéed mushrooms. Bruschetta is an Italian antipasto (appetiser) that was invented to use up stale bread and highlight the flavours of olive oil. The term "bruschetta" in Italy refers to a grilled slice of bread smeared with garlic and olive oil, not the topping. Tomato and basil are popular toppings for bruschetta, as are beans and cured meats. Mushroom bruschetta can be cooked with a variety of mushrooms, including wild mushrooms or retail kinds like crimini, baby portobello, and shiitake. Combine the mushrooms with gruyere or goat cheese and balsamic vinegar for a delicious combination.
Origins of Bruschetta
Although many accounts attribute bruschetta's beginnings to Italy, the particular place and year of its creation are unknown. The ancient Romans allegedly used to assess the quality of newly extracted olive oil by smearing it on a piece of fire-toasted bread and tasting it, a practice that is today widespread in all major olive-oil-producing regions of Italy, including Lazio, Tuscany, and Umbria. According to some tales, the oil-soaked bread was rubbed with a garlic clove to bring out the flavours of the oil. According to some historical tales, bruschetta arose from individuals attempting to rejuvenate stale bread by bathing it in olive oil.
Ingredients
• 1 baguette
• 2 tbsp butter
• 2 tbsp olive oil
• 225 grams sliced shiitake mushrooms
• 1 shallot, minced
• 225 grams sliced cremini mushrooms
• ½ tsp fine sea salt
• 2 tbsp grated parmesan cheese
• 2 garlic cloves, minced
• 2 tbsp minced fresh parsley
• ¼ tsp ground black pepper
• ⅓ cup heavy cream
Method
1. With a rack in the middle, preheat the oven to 400°F.
2. Slice the baguette into 1/4-inch-thick slices on the bias, then brush with the olive oil. Onto a baking sheet, place. Bake for 10-15 minutes, flipping once, until gently toasted.
3. In the meantime, preheat a sizable frying pan on medium heat while melting the butter.
4. Add the shallot and garlic and simmer, stirring occasionally, for about a minute, or until they start to soften.
5. Add the butter and toss in the mushrooms, salt, and pepper.
6. Cook for 5 to 10 minutes, stirring occasionally, or until the mushrooms have released their liquid, started to brown slightly, and shrunk to about half their original size.
7. Stir in the cream after adding it. Simmer for a minute or two, or until the cream has become thick enough to stick to the mushrooms.
8. Add the Parmesan cheese and parsley after removing the pan from the heat.
9. Serve toasted baguette slices with mushrooms on top.
