Mushroom Bruschetta Recipe
Making mushroom bruschetta is a great excuse to use leftover bread with earthy, seasonal ingredients. For this version, I started with the regular procedure: I cut day-old bread into large slices, then toasted and rubbed them with garlic. But instead of using the common tomato and basil topping, I spooned on a warm mushroom mixture. I also topped the bruschetta with dry-fried Emmental cheese and drizzled on a spicy green chutney.
The warm mushroom is flavored with onion, celery, Italian parsley, mascarpone cheese, and a drizzle of Riesling wine. You could use the same flavor combination in a savory tart or beggar's purse. Let your imagination run wild!
Yields: 18 appetizers1 (13-ounce) loaf artisan bread, sliced in 18 thick, even slices
2 cloves garlic, halved lengthwise
¼ cup Emmental cheese, thinly sliced
3½ cups mushroom medley (shiitake, chanterelle and cauliflower mushrooms) , sliced lengthwise
1 yellow onion, chopped
4 celery stalks, peeled and diced
¼ cup Riesling
¼ cup mascarpone cheese
¼ cup olive oil
¼ teaspoon red chili flakes
1½ teaspoons salt
1¼ teaspoons black pepper, freshly ground
1 cup spicy green chutney (recipe follows)
For the toasted bread: Heat a large pan with 2 tablespoons oil. Place the pieces of bread in the hot oil. Let sit for about 2-3 minutes on each side until nicely toasted. Remove from the pan. Rub the slices of bread against a cut clove of garlic.
Preparing the onion, garlic, celery and mushrooms:
Finely mince the remaining clove of garlic.
Heat 2 tablespoons olive oil in the same pan. Add the onions and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until they're softened. Transfer half the onion to a plate (for chutney).
To the remaining onions in the pan, add the garlic and celery; cook for an additional 2 minutes. Add the mushrooms, drizzle with white wine and season with red chili flakes, salt and pepper. Once the liquid evaporates, turn off the heat and add mascarpone cheese. Stir well.
Spread the toasted bread on a cutting board. Place a spoonful of the warm mushroom mixture in the center of the bread slices.
Place the thin slices of Emmental cheese in a dry non-stick frying pan. Allow to melt. Once the oil is visible at the edges of the cheese, drain the pieces of crispy cheese and place on the bruschetta. Using a sharp knife, slice each appetizer in half, crosswise. Transfer to a serving platter.
Drizzle with spicy green chutney (recipe follows). Serve warm.
Slightly toasting the baguette prevents the "tartines" from getting too soggy even when a moist topping is added.
If you have a big gathering, grill the bread in advance. Store in a zip-top bag and spread the topping about 30 minutes before finally placing them under the broiler.
For the spicy green chutney: In a blender (or in a large mortar and pestle), combine 1 chopped jalapeño green chili pepper (or more to taste), the reserved cooked onions and ½ bunch Italian parsley (For a bright green-colored chutney, quickly blanch the leaves for about 5-10 seconds in boiling salted water and transfer to an ice bath). Add ¼ cup of water (or more) for a smooth flow. Add 2 teaspoons dark honey. Season with salt and pepper. Chill in the refrigerator until you're ready to serve.Published By: on December 4, 2013.