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mushroom bruschetta
The other night, as my kids and I were driving home, we saw a huge golden moon peaking out between two mountains just north of where we live. It was a hint of the promise of fall.
I love when the weather finally lets go of the shackling heat and and lets in wind and rain and changing leaves. I made this savory bruschetta as a little celebration of my favorite season.
Oh, and just a quick announcement, random.org chose one of my favorite people from high school to win the food mill and baby cookbook. So a toast to Molly, too, and to her two little boys! (Did you see that? I used to, two, and too, all in the same sentence! My second grader would be impressed.)
These two large pieces of toast are enough for a light lunch for one person, or an appetizer for a family.
mushroom bruschetta
olive oil
1/2 medium onion
1 shallot, finely chopped
8 ounces mushrooms, sliced
1/4 cup apple juice, such as Martinelli’s
1/2 teaspoon balsamic vinegar
salt and pepper
1 teaspoon fresh parsley
Parmesan cheese (optional)
2 large slices of artisan bread, toasted
1. In a large skillet set over medium heat, add oil, onion, and shallots. Cook until shallots are translucent, about 5 minutes. Reduce heat to low and continue cooking until caramelized, about 5-10 minutes more. Add in mushrooms (and more oil, if needed). Let cook until mushrooms are golden, and browning around the edges.
2. Deglaze the pan with the juice and vinegar. Let boil down until reduced. Season with salt and pepper, add in parsley, and Parmesan. Spoon over slices of toast, slice, and serve.
13 Responses to “mushroom bruschetta”
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We all seem to be mentioning the Fall is creeping in in our blogs, I guess this really means summer is over. And I agree, it is a great season. Mushrooms are the perfect way to celebrate!
Oh, this just makes my mouth happy!
Kisses from the WhipperChicks
Oh yum! Fall puts me on a pumpkin kick–cookies, muffins, bread. This looks divine!
Yummy! I entered the Everyday Chef Challenge on the Pacific Natural Foods website, and one of the recipes I created for them was a Roasted Pumpkin Bisque w/ a Mushroom Gruyere Crostini. Throw some gruyere on top of these & it’s pretty much the same thing. They make wonderful dunkers for soup!
yummy! A must make!
Such a delicious idea! Hi, I’m the health and fitness blogger for Glamour magazine. I’m going to link to this fab recipe on my blog, Vitamin G, on Monday afternoon. I’ll use a photo, with attribution of course, and send a bunch of traffic back your way. Hope that’s alright! Thanks for the yummy idea. I’m making it ASAP! xo, Sarah
Looks delicious!
Just found you via Glamour.com
This looks absolutely delicious! I love mushrooms AND french bread, so it’s a perfect combo for me!
WHOA! Glamor magazine!!! YAY so proud! and this does look delish! and you are one of my favorites too! xoxo mm
That sounds delicious. I certainly wish my husband wasn’t such a sissy when it comes to mushrooms.
Wow! This I have to try. It looks amazing and it seems like an easy recipe. Can I use shiitake mushrooms for this one? Thank you for sharing it.
That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!
Mmm those mushrooms look so perfect and delicious. Now I’m regretting not buying mushrooms at the grocery store this week!