Gourmet Mushroom Bruschetta

We love organic, locally grown gourmet mushrooms from our friends at Mycopia, and this week, share the mushroom love with 20% off* all local produce, including our favorite Mycopia mushrooms! With some you may recognize and some you may not, this incredible range of gourmet mushrooms are all completely delectable and super nutritious, and all of Mycopia’s mushrooms are grown locally at their facility in Sebastopol. These gourmet mushroom bruschetta taste so luxurious, four varieties of mushrooms, spicy garlic, and crisp toasts combine for a punch of umami flavor!

*Prices good through 8/2/22

  • Serves: 2 dozen Bruschetta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 loaf French Baguette, cut into medium-thick rounds
  • 1 c. Crimini Mushrooms, chopped
  • 1 c. Shitake Mushrooms, chopped
  • 1/2 c. Oyster Mushrooms, chopped
  • 1/2 c. Maitake Mushrooms, chopped
  • 1/2 Yellow Onion, finely diced
  • 1/4 c. Fresh Italian Parsley, finely chopped
  • 1/4 c. Cooking Sherry
  • 1/4 c.+1 tbsp. Olive Oil
  • 1 tbsp. Unsalted Butter
  • Salt & Black Pepper

Instructions

  1. Preheat oven to 350 degrees. Arrange bread rounds on one or two baking trays, then brush each with olive oil. Toast bread about 10 minutes or until lightly toasted; remove from oven and cool.

  2. Heat remaining 1 tablespoon of olive oil in a saute pan until hot, then add onions to pan. Saute onions until lightly softened and translucent, then add garlic; continue sauteing until garlic is fragrant. Add mushrooms to pan and season lightly with salt salt to release moisture. Continue cooking until mushrooms are lightly softening,t hen add sherry to pan. Allow alcohol to boil off before stirring in parsley and butter. Season mushrooms to taste with salt and pepper.

  3. Allow mushroom mixture to cool to room temperature. Spoon about 1 tablespoon or a little more onto each toast, serve immediately to prevent bruschetta from becoming soggy.

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