Ingredients
- 1 loaf of baguette, sliced into 1/2 inch 24 slices
- 1 tbsp butter
- 2 tbsp olive oil
- 1 cup sliced white mushrooms
- 2 cups sliced cremini mushrooms
- 1 cup sliced oyster mushrooms
- 3/4 cup chopped shallots
- 2 cloves garlic, chopped
- 1 tsp herbs of Provence
- 1/3 cup Marsala or Madeira wine
- 1/4 tsp kosher salt
- 1/4 tsp coarse ground pepper
- 2 cups shredded Gruyere cheese
- 1 tbsp chopped chives or parsley for garnish
Preparation
Step 1
Preheat oven to 425 degrees
Place the baguette slices on a sheet pan and brush each one with olive oil or use olive oil spray and toast until lightly browned about the edges, about 5 to 6 minutes. Set aside
In a large frying pan, over medium/high heat, add the butter and olive oil until hot, add the mushrooms, shallots, garlic and herbs de Provence and cook stirring occasionally until mushrooms are brown about 8 minutes
Add the Marsala wine, salt, pepper and cook for another 3 to 4 minutes until most all the liquid has been absorbed, set aside to cool slightly
Evenly spoon mushroom mixture over each toasted bread slice followed by topping each one with some Gruyere cheese
Turn oven to Broil and put the tray of bruschetta under the broiler until cheese is golden brown and bubbly, this should only take a few minutes so make sure to be attentive and watch closely as not to burn it.
Let cool for a couple of minutes and garnish with chopped chives or parsley and serve
Makes 24 appetizer pieces, enough for 12 guests