I love bruschetta. Good quality produce on a slice of toasted or grilled bread, is as simple as it is satisfying. Today’s recipe is mushroom bruschetta. A mix of varieties of mushrooms, simply sautéed in butter with just a little watercress for flavor and garnish.
Isn’t this just a beautiful example of a basic snack or appetizer? Put together in a way to tantalize even the most discerning of tastebuds.
I used a medley of mushrooms for this recipe: shiitake, chanterelle, portabella and oyster. It’s the only way if you’re going to make mushroom bruschetta. Your palate will traverse the woods, and enjoy it!
Many recipes suggest you add parsley as a garnish to bruschetta, and you can if you are not familiar with watercress or don’t like the taste. I went for watercress, because it has a very mild peppery taste and it adds a little umph. I like a little umph!
Instead of adding flavors to the top of the bruschetta which is so often done, I roasted garlic and rubbed each slice of toasted bread with its soft pungent gooeyness.
Roasted garlic is a great addition to mushroom bruschetta. It doesn’t overpower the mushrooms, instead it provides a platform and deepens the woodsy flavors. It’s a tremendous combination.
Mushroom bruschetta is something you can make in no time, and it will always please whoever is lucky to get their chops around it, so long as they are not fungi averse. So do yourself, and your friends and family a favor, and whip a portion up pronto!