Mushrooms scream for red wine, so drinking all these reds over the holidays has made me reminisce over past winter recipes. I thought I would share one of my favorites, and one of the easiest recipes I know: mushroom bruschetta.
It’s simple to make, cheap, and delicious… plus, mushrooms pair so well with so many red wines that you almost can’t go wrong when it comes to pairing your dish with a vino!
You will need:
One large sautee pan for your mushrooms
A grill pan (ok, not completely necessary, but it’s nice to get those grill marks on the bread)
1 French baquette
2 cups chopped mushrooms (any kind will work)
butter (depending on your mushrooms you will need more or less, but at least 1/4 cup)
1 shallot finely chopped
3 cloves garlic (2 minced and one whole but peeled)
1 bunch parsley
a splash of cream (optional)
1. Cut your bread into slices and grill (or toast).
2. While still warm, take a peeled garlic clove and rub the bread with it to impart the garlic flavor onto the bread.
3. Put 2 tablespoons butter in a sautee pan over medium high heat: when it is melted, add the shallots and cook until they are translucent. Then throw in the 2 cloves of minced garlic and cook for 30 seconds.
4. Start adding your mushrooms. You can use any kind, but make sure to cook them in batches: start with the thickest mushrooms first (they will take the longest) and then use smaller, more delicate mushrooms last. Cook until tender. Add a sprinkle of salt at each stage of mushrooms. If the mushrooms get dry, add more butter: some mushrooms will absorb more butter than others.
5. Add the parsley and a touch of cream (if you would like to: I think it brings a nice creaminess to the dish) and cook for another 30 seconds.
6. Remove from heat and pour over the grilled bread. Add pepper to taste and some parmesan. Finish with a couple of sprigs of fresh parsley and enjoy!
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