Mushroom—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.—Amy Chase, Vanderhoof, British Columbia
- 1-1/2 cups sliced fresh mushrooms
- 1-1/2 cups sliced baby portobello mushrooms
- 1 cup sliced fresh shiitake mushrooms
- 3/4 cup chopped onion
- 2 tablespoons olive oil
- 1 cup heavy whipping cream
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 28 slices French bread baguette (1/2 inch thick)
- 1 garlic clove, peeled and halved
- 1 tablespoon each minced fresh basil, parsley and thyme
- 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 tablespoonful on each toast. Serve immediately. Yield: 28 appetizers.
Originally published as Creamy Mushroom Bruschetta in The Taste of Home Cookbook 2011, p15
Reviews for Creamy Mushroom Bruschetta
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 1, 2015
"Great Holiday appetizer!"
Reviewed Aug. 12, 2013
"I spread goat cheese on the bread before topping with mushrooms and they disappeared in minutes."