return to recipe page

Mushroom Bruschetta with Mushroom Syrup (taken from Simple to Spectacular) serves 4

2 tablespoons butter extra-virgin olive oil as needed 8 ounces button mushrooms, washed and chopped 2 shallots, peeled and roughly chopped 2 cloves garlic, peeled and roughly chopped salt and freshly ground pepper 4 thick slices sourdough bread or other good white bread	1 clove garlic, peeled and cut in halves 1 pound mixed mushrooms, trimmed, washed, drained and chopped 2 shallots, peeled and minced 2 cloves garlic, peeled and minced 1/2 cup chopped fresh herbs, such as parsley, dill, chervil, basil, and/or tarragon minced zest of 1 lemon lemon wedges for serving
1.Preheat the broiler or prepare a grill. Put half the butter and 1 tablespoon oil in a skillet and turn the heat to medium-high. When the butter melts, add the button mushrooms, shallots, chopped garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms give up their liquid and begin to brown, about 10 minutes. Add 2 cups water, stir, and cook for about 10 minutes, or until slightly reduced. Strain and return the liquid to the skillet; discard the mushrooms. Cook over high heat for 10 to 15 minutes more, or until quite thick and syrupy. 2.Meanwhile, brush the bread on both sides with oil and grill lightly, turning once. Rub with the cut garlic clove. 3.Put the remaining butter and another tablespoon of olive oil in a large skillet and turn the heat to medium-high. When the butter melts, add the mixed mushrooms, shallots, minced garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms have given up their liquid and begun to brown, about 10 minutes. Stir in the chopped herbs and lemon zest. 4.To serve, spoon the mushrooms onto the grilled bread and drizzle with the mushroom syrup. Serve with lemon wedges.
serve with Lailey Vineyard 2002 Pinot Noir Oak VQA www.laileyvineyard.com