Mushroom Bruschetta Recipe

Mushroom Bruschetta Recipe

  • 12 slices rustic bread
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 lb (450g) cremini mushrooms, sliced
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup dry Marsala
  • ½ cup heavy cream
  • Salt and freshly ground black pepper
  • 3 tbsp freshly grated Parmesan
  • 2 tbsp chopped parsley
  1. Preheat the oven to 350°F (180°C). Brush the bread slices with the oil. Place on baking sheets and bake for 10 minutes, turning once, until crisp.
  2. Melt the butter in a pan. Cook the mushrooms, stirring often, around 5 minutes, until wilted. Add the shallots and garlic and cook about 3 minutes more. Add the Marsala, and boil about 5 minutes until the wine is reduced to a glaze.
  3. Add the cream, and boil for 3 minutes, until reduced. Season with salt and pepper and add the Parmesan and parsley. Spoon the mixture over the toasts to serve.