Mushroom Bruschetta

Elevate your appetizer game with our recipe for mushroom bruschetta, which comes together in 45 minutes. This savory twist on the classic Italian appetizer combines a medley of earthy mushrooms with aromatic herbs and heavy cream.

The secret to these delicious bites lies in the rich cream sauce infused with Worcestershire sauce and freshly minced herbs. The result? A platter full of fancy bruschetta that’s sure to get the party started.

Mushroom Bruschetta Ingredients

• Fresh mushrooms: Standard button mushrooms provide a mild, earthy flavor and meaty texture to the mushroom bruschetta.
• Baby portobello mushrooms: Including portobello mushrooms adds a richer, more savory mushroom flavor to the mix.
• Shiitake mushrooms: Known for their distinctive umami taste, shiitakes bring a gourmet touch to this mushroom bruschetta recipe.
• Onion: Chopped onion adds sweetness and depth to the mushroom mixture.
• Olive oil: Olive oil is used to saute the mushrooms and onions, adding richness to the overall dish.
• Heavy whipping cream: Heavy cream creates a creamy, velvety sauce that coats the mushrooms.
• Worcestershire sauce: Adding Worcestershire sauce gives the mushroom mixture a tangy kick that enhances the overall umami flavor profile.
• Bread: Slices of French baguette form the crispy base for the mushroom bruschetta. You can make your own French bread at home.
• Garlic: A clove of halved garlic is rubbed on the toasted bread, imparting a subtle garlic flavor to the bruschetta.
• Fresh herbs: A tablespoon of minced basil, parsley and thyme add brightness and a fragrant finish to the bruschetta.

Directions

Step 1: Saute the mushrooms and onions

Sarah Tramonte for Taste of Home

In a large skillet, heat olive oil over medium heat. Add the mushrooms and onions and cook for six to seven minutes, or until the mushrooms are browned and the onions are soft.

Step 2: Create the creamy sauce

Sarah Tramonte for Taste of Home

Stir in the heavy cream, Worcestershire sauce, salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes,  stirring occasionally until the mixture thickens.

Step 3: Toast the baguette slices

Sarah Tramonte for Taste of Home

While the mushroom mixture is simmering, place baguette slices on an ungreased baking sheet. Broil them 4 to 6 inches from the heat for 60 to 90 seconds on each side or until they are golden brown. Rub the toasted baguette slices with a halved garlic clove.

Step 4: Assemble

Sarah Tramonte for Taste of Home

Stir the minced fresh basil, parsley and thyme into the mushroom mixture and heat through. Spoon about one tablespoon of the mushroom mixture onto each piece of toast and serve immediately.

Editor’s Tip: For an extra burst of flavor, drizzle the assembled bruschetta with a little balsamic glaze or truffle oil before serving.

Sarah Tramonte for Taste of Home

Recipe Variations

• Use different mushrooms: For a richer flavor to the mushroom bruschetta, use a combination of wild mushrooms like chanterelles or cremini.
• Add some cheese: For a cheesier version, sprinkle grated parmesan or pecorino over the bruschetta before serving.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the mushroom mixture to give the mushroom bruschetta a bit of heat.
• Use different herbs: Swap the basil, parsley and thyme for rosemary or oregano for a different herbal flavor profile.
• Add a drizzle of truffle oil: Drizzle a small amount of truffle oil over the finished mushroom bruschetta for an extra layer of flavor.
• Make it vegan: Replace the heavy cream with coconut cream and omit the Worcestershire sauce for a plant-based version of this mushroom bruschetta recipe.

How to Store Mushroom Bruschetta

While this mushroom bruschetta recipe is best served fresh, store leftovers of the mushroom topping and toasted bread separately. Keep the mushroom mixture in an airtight container in the fridge for up to three days. The toasted bread can be stored at room temperature in a sealed bag for up to two days.

Can you freeze mushroom bruschetta?

We don’t recommend freezing leftovers of mushroom bruschetta as the cream can separate and the mushrooms may lose their texture.

How do you reheat mushroom bruschetta?

Reheat the mushroom mixture gently over low heat on the stove and toast the bread in the oven before assembling the mushroom bruschetta.

Mushroom Bruschetta Tips

Sarah Tramonte for Taste of Home

What’s the best type of bread for mushroom bruschetta?

While crusty French baguette is ideal for bruschetta, you can also use sourdough or ciabatta with similar results. Here’s a list of our best homemade bread recipes.

How do you prevent mushroom bruschetta from turning soggy?

To keep your bruschetta base nice and crisp, make sure the bread is well-toasted. Brush the slices with a little olive oil to create a barrier against the moisture from the mushrooms. Let the mushroom mixture cool slightly before topping, and only add the topping right before you’re ready to serve.

Can you use dried mushrooms for this recipe?

While fresh mushrooms are preferred for their texture, you can use dried shiitake mushrooms in a pinch. Rehydrate in warm water for about 30 minutes before using, and incorporate some of the umami-rich liquid into the sauce to give the finished mushroom bruschetta a deeper mushroom flavor.

What wine pairs best with mushroom bruschetta?

A light to medium-bodied red wine like Pinot Noir will pair wonderfully with the rich, earthy flavors in this mushroom bruschetta. For a lighter contrast, you can also serve it with a dry white wine like Chardonnay or Sauvignon Blanc.