Mushroom Bruschetta Recipe

Name: Mushroom Bruschetta Recipe
Ingredients: 8 oz white mushrooms, coarsely chopped; 2 shallots, coarsely chopped; 2 garlic cloves, chopped; 2 tablespoons unsalted butter; 2 cups water; 6 slices (1/2 to 3/4 inch thick) from a round loaf (6 to 7 inches in diameter) of sourdough or country (firm, crusty) bread; 3 to 4 tablespoons extra-virgin olive oil; 3 garlic cloves: 1 halved and 2 minced; 1 lb mixed fresh mushrooms such as shiitake, cremini, and chanterelle, trimmed (discard shiitake stems) and chopped; 2 shallots, minced; 1/3 cup chopped fresh flat-leaf parsley; 2 to 3 teaspoons finely chopped fresh tarragon; 2 teaspoons finely grated fresh lemon zest

www.epicurious.com

These bruschette from the cookbook Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books), look both simple and beautiful. Each is topped with an array of...

Keywords

bruschetta
toast
italian
button mushroom
shallot
garlic
shiitake mushroom
chanterelle mushroom
parsley
tarragon
starter
dinner
vegan
vegetarian
nut free
dairy free
easy
saute
cookbooks

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Ingredients

8 oz white mushrooms, coarsely chopped
2 shallots, coarsely chopped
2 garlic cloves, chopped
2 tablespoons unsalted butter
2 cups water
6 slices (1/2 to 3/4 inch thick) from a round loaf (6 to 7 inches in diameter) of sourdough or country (firm, crusty) bread
3 to 4 tablespoons extra-virgin olive oil
3 garlic cloves: 1 halved and 2 minced
1 lb mixed fresh mushrooms such as shiitake, cremini, and chanterelle, trimmed (discard shiitake stems) and chopped
2 shallots, minced
1/3 cup chopped fresh flat-leaf parsley
2 to 3 teaspoons finely chopped fresh tarragon
2 teaspoons finely grated fresh lemon zest