Info
- Course: Antipasto/Mezze, Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 51 Times
Mushroom Bruschetta
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Cookbook
Recipe
A quick winter appetizer
Yield :
Makes 12 bruschetta
Prep Time :
10 mins
Cooking Time :
20 mins
Ingredients
- 12 slices rustic bread
- 3 tbsp olive oil
- 3 tbsp butter
- 1 lb (450g) cremini mushrooms, sliced
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup dry Marsala
- ½ cup heavy cream
- Salt and freshly ground black pepper
- 3 tbsp freshly grated Parmesan
- 2 tbsp chopped parsley
Directions
1. Preheat the oven to 350°F (180°C). Brush the bread slices with the oil. Place on baking sheets and bake for 10 minutes, turning once, until crisp.
2. Melt the butter in a pan. Cook the mushrooms, stirring often, around 5 minutes, until wilted. Add the shallots and garlic and cook about 3 minutes more. Add the Marsala, and boil about 5 minutes until the wine is reduced to a glaze.
3. Add the cream, and boil for 3 minutes, until reduced. Season with salt and pepper and add the Parmesan and parsley. Spoon the mixture over the toasts to serve.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 12 servings and 3/4 teaspoon added salt.
217kcal (11%)
381mg (16%)
23g
1g
11g (17%)
0g
5g (25%)
4g
1g
22mg (7%)
2g
6g
16mg
256mg
75mcg RAE (2%)
2mg (3%)
47mg (5%)
1mg (8%)
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