Wild Mushroom Bruschetta

By merehodge

Ingredients

• 12 6x2x1/2-inch-thick slices country bread, cut crosswise in half.
• 8 tablespoons olive oil
• 1 1/2 1 1/2 pounds mixed wild mushrooms (such as chanterelle, stemmed shiitake and/or oyster) thinly sliced
• 14 garlic cloves, thinly sliced
• 1 1/2 1 1/2 cups dry white wine
• 1/2 cup chopped fresh mint (optional)

Details

Servings 24

Preparation

Step 1

Preheat oven to 375º. Arrange bread slices on large baking sheet. Brush bread with 3 tablespoons oil. Bake until bread is toasted, about 10 minutes.
Heat 5 tablespoons oil in large skillet over low heat. Add mushrooms and garlic; sauté 5 minutes. Increase heat to high. Add wine; bring to boil. Reduce heat and simmer until almost all liquid evaporates, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in mint. (can be made 2 hours in advance). Spoon mushrooms over toasts.