Wild Mushroom Bruschetta

Wild Mushroom Bruschetta
Photo by Randy Mayor

Ingredients

  • 3 cups coarsely chopped oyster mushroom caps (about 4 ounces)
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon extravirgin olive oil
  • 2 ½ cups coarsely chopped chanterelle mushrooms (about 4 ounces)
  • ½ teaspoon salt
  • 3 garlic cloves, divided
  • + 4 more ingredients
    • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese
    • Cooking spray
    • 6 ½ cups coarsely chopped cremini mushrooms (about 1/2 pound)
    • 12 (1/2-ounce) slices country bread

Mince 2 garlic cloves. Cut remaining clove in half; set aside. Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid e...

View full recipe at My Recipes

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