Mushroom Bruschetta

Recipe Courtesy of the Mushroom Council and Food For My Family

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Ingredients

• 1 portobello mushroom, stem removed, and cut into small pieces
• handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
• 2 small garlic cloves, minced
• 2 tablespoons olive oil
• black pepper, to taste
• 1 tablespoon fresh thyme leaves
• 1/4 cup high quality balsamic vinegar
• 1 baguette sliced thinly
• olive oil
• 1 large garlic clove

Directions

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil.  Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Tags: Appetizer, Food For My Family, Oyster mushrooms, Portabella, Portobello