Mushroom Bruschetta On Gruyère Toast

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Mushroom bruschetta is a classic Italian appetizer that consists of toasted bread topped with a mixture of sautéed mushrooms, garlic, and herbs. The bread is typically rubbed with garlic and drizzled with olive oil before being toasted in the oven or on a grill. The mushroom mixture is then spooned on top of the bread and served as an appetizer or light meal.

This dish is often garnished with fresh herbs and grated Parmesan cheese. Mushroom bruschetta is a flavorful and hearty dish that is perfect for any occasion. It can be served as a vegetarian or vegan option by omitting the cheese or using a vegan cheese substitute.

Ingredients

1 loaf French bread, slicedOlive oilGarlic salt10 oz Gruyère cheese, shredded1 lb mushrooms5 Tbs butter2 shallots, diced5 garlic cloves, chopped2 Tbs parsley, chopped2 heaping Tbs goat cheese, room temperature1⁄2 cup white wine1 Tbs fresh thyme leaves, chopped1⁄8 tsp crushed red pepper1⁄2 tsp saltPepper

Directions

1. Preheat oven to 425 degrees.2. Brush both sides of sliced bread with olive oil & sprinkle with garlic salt. Place on cookie sheet in oven. Flip when toasted, toast other side & pile on Gruyère cheese, melt, around 30 seconds, watch it so it does not burn.3. Melt butter, sauté mushrooms 2 minutes, add shallots & thyme. Sauté 2 minutes, add garlic, sauté until mushrooms are browned. These are not exact times for cooking the mushrooms, it depends on what kind of mushroom you use & the size & density of the mushroom. They just need to cook until they have released all of their water & are slightly browned. Always add the garlic during the last few minutes of sautéing so that it does not brown too much & turn bitter.4. Whisk softened goat cheese into wine, it can still be chunky, it doesn’t have to be smooth. Pour wine mixture into pan, scrape & deglaze bottom of pan, add salt, parsley, crushed red pepper, black pepper & stir until wine is absorbed. 5. Pile on top bread & serve.