Cold Mushroom Bruschetta Recipes

BRUSCHETTA WITH SAUTEED MUSHROOMS

Steps:

• Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
• In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
• Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

EASY COLD APPETIZER BRUSCHETTA

Steps:

• Preheat broiler on low. On a non-stick cookie sheet, arrange 25 slices of cocktail sourdough bread squares and brush one side lightly with extra virgin olive oil. Toast under broiler for approximately 3 minutes each side or until toasted lightly. Transfer toasts to serving plate.
• In a medium bowl, gently toss together the tomatoes, onions, garlic, capers and olives. In a separate bowl whisk together 3 tablespoons of the olive oil, the 3 tablespoons of balsamic vinegar and the oregano.
• May refridgerate two mixtures until ready to serve. When ready to serve, pour oil/vinegar mixture over tomato mixture and toss together gently. Season to taste with salt and freshly ground pepper.
• Serve cold in a bowl alongside the cocktail toasts and a small bowl of freshly grated parmesan cheese for topping.

CREAMED-MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS

Steps:

• Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
• Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.
• Heat a heavy-bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.
• Reduce heat to medium low and, using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.
• Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
• Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
• Grill or toast bread to a light char.
• Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
• Garnish with minced chives.

MUSHROOM BRUSCHETTA

Steps:

• Make mushroom syrup:
• Sauté white mushrooms, shallots, and garlic in butter in a 12-inch skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Season with salt and pepper.
• Add water, then simmer briskly, stirring occasionally, 10 minutes. Pour mixture through a sieve into a bowl, pressing on solids. Discard solids and return liquid to skillet. Boil until liquid is syrupy and measures about 1/3 cup, 6 to 8 minutes.
• Make bruschetta:
• Prepare grill for cooking or preheat broiler.
• Brush bread on both sides with 1 to 2 tablespoons oil. Grill or broil, turning occasionally, until golden. Rub both sides with cut sides of garlic clove.
• Sauté mixed mushrooms, shallots, and minced garlic in remaining 2 tablespoons oil in a large skillet over moderately high heat, stirring occasionally, until mushrooms begin to brown, 8 to 10 minutes. Stir in parsley, tarragon, zest, and salt and pepper to taste.
• Spoon mushroom mixture onto toasts and drizzle mushroom syrup on top.

WILD MUSHROOM BRUSCHETTA

Steps:

• Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
• Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
• Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

COLD MUSHROOM BRUSCHETTA

Steps:

• Combine mushrooms, tomatoes, shallot, 1 tablespoon olive oil, and garlic in a bowl. Season with salt and pepper. Chill mixture for at least 2 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Brush baguette slices with remaining olive oil. Arrange slices on a baking sheet.
• Bake in the preheated oven until golden brown and crisp, 5 to 10 minutes.
• Spread mushroom mixture over the baguette slices. Serve slightly chilled or at room temperature.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.