Creamy Mushroom Herb Bruschetta Recipes

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.

HERB MUSHROOM BRUSCHETTA RECIPE

Steps:

• To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.
• Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved. Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.
• To prepare the mushrooms, heat a tablespoon of olive oil in a pan. Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.
• At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice. Continue to cook for a minute and turn off the heat.
• To toast the baguette, slice the baguette and brush both the sides with olive oil. Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp. We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.
• For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.
• Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner

MUSHROOM & HERB BRUSCHETTA

Steps:

• Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
• In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
• Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
• Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
• Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
• VINAGRETTE.
• Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
• The recipe only calls for 2 tbsp of it, but it's really good salad dressing.