Mushroom Bruschetta Recipe
Much lighter than oil or butter, sherry vinegar is slightly acidic, a little sweet, a tad nutty, and altogether complex. This Oprah-inspired recipe was created by Lisa Gnat and Julie Albert of BiteMeMore.com.
- 24 baguette or Italian bread slices
- 6 cups sliced mushrooms (try a mix of button, shiitake, chanterelle, and/or cremini)
- 1/4 cup chopped shallots
- 1 large garlic clove, minced
- 2 Tbsp. sherry vinegar
- 1 Tbsp. chopped mint
- 1/4 tsp. lemon zest
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- Mint leaves, for garnish
Active time: 15 minutes
Total time: 20 minutes
Preheat broiler to high and place bread slices on a baking sheet. Toast for 1 1/2 minutes, flip slices, and toast 1 minute more. Remove from oven and set aside.
Coat a large skillet with nonstick cooking spray and heat over high heat. Add mushrooms, stirring occasionally until they begin to release moisture, about 8 minutes. Add shallots and garlic and continue cooking for 1 minute. Stir in sherry vinegar and cook until liquid evaporates, about 2 minutes. Remove from heat and stir in chopped mint, lemon zest, salt, and pepper.
Place a heaping spoonful of mushroom mixture on the toasted baguette and garnish with mint leaves.