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Mushroom Bruschetta

Updated February 23, 2016

A quick winter appetizer

Makes12 bruschetta

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time20 min

Cooking Time - Text20

CostModerate

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party, Cocktail Party

Recipe Courseantipasto/mezze, hot appetizer

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturecreamy, crisp, rich, umami

Type of Dishcanape/crostini

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

Instructions

  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.

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