Wild Mushroom Bruschetta
Take common bruschetta and elevate it to an entirely new flavour level with this wild mushroom bruschetta recipe.
I always looked forward to a trip to the local pub. I was never much of a drinker, but I did love a good plate of bruschetta. That nice crusty bread topped with all that flavourful tomato topping. Over the years, pubs stopped being my thing, but I continued to make yummy bruschetta at home including this tasty wild mushroom variant.
Wild mushrooms are so packed with nutrients I try to work them in whenever I can. They are also low in calories. Though the serving size of this recipe is only one slice, you can easily sneak a second without too much added guilt.
This bruschetta is gluten-free as long as you use your favourite gluten-free bread, and it's suitable for ovo-lacto vegetarians.
TIP: If you want to add these to your gameday snack menu, slice a thin baguette into small, round slices instead of using a regular-sized slice of bread. Load up the toppings and arrange on a tray for the taking.
Ingredients
(Makes 4 servings | Serving size = 1 slice bread)
1 teaspoon avocado oil
1 shallot, minced
1 clove garlic, minced
3 cups fresh wild mushrooms, roughly chopped
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable broth
2 teaspoons plant-based butter (or regular butter), melted
4 slices crusty bread, toasted (can be gluten-free)
1/2 cup goat cheese
Directions
In a sauté pan over medium-high heat, heat the avocado oil. Add the minced shallot and sauté until fragrant (about 1 minute).
Add the garlic, mix, then add the mushrooms, thyme, salt and pepper, and combine with the shallot and garlic. Allow the mushrooms to sauté for 5 minutes, stirring regularly.
Pour the vegetable broth into the pan and mix. Once it comes to a simmer, reduce the heat to medium and allow to simmer, stirring occasionally, until the mushrooms are soft and the liquid has reduced nearly entirely.
While the mushrooms cook, melt the butter, then lightly brush it over the tops of the bread. Toast the bread in a toaster oven, butter-side up, or in a frying pan, butter-side down until browned.
Remove bread from the heat, and once the mushrooms are ready, spread the buttered side of each slice of bread with some goat cheese and top each slice of bread with 1/4 of the mushroom mixture.
Either return to the toaster oven to heat thoroughly for a few minutes, or serve immediately. Enjoy!
Nutritional Information Per Serving:
total calories = 133 | total fat = 6g | saturated fat = 2.53g | cholesterol = 10mg | sodium = 437.58mg | carbohydrates = 15.26g | dietary fibre = 2.17g | sugars = 1.89g | protein = 5.05g
