Mushroom Bruschetta

Mushroom Bruschetta

1 small baguette, thinly sliced (about 24 slices)

1 Tbsp Spirits & Spice Roasted Garlic Extra Virgin Olive Oil

1 clove garlic

2 Tbsp any traditional Spirits & Spice Extra Virgin Olive Oil

2 scallions (37 grams / 1.3 ounces), minced

100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded

100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced

100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated

1 tsp fresh thyme leaves

salt and pepper

1 Tbsp Spirits & Spice Aceto Balsamico Vintage

1 Tbsp minced flat-leaf parsley

Directions

Put the oven rack in the middle position and preheat to 350 degrees F (170 C).

Put Roasted Garlic Extra Virgin Olive Oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.

Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).

When the crostini is done, remove the pan from the oven.

In a medium-sized sauté pan, add 2 tablespoons of traditional extra virgin olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.

Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.

Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.

Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.

When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.


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