Truffled Mushroom Bruschetta

By SFCook

Ingredients

• 1 French baguette
• 1 cup of mushrooms – a mixture of wild mushrooms would be fantastic, but failing that, some oyster mushrooms and some button mushrooms are a good combination
• 2 cloves of garlic
• 1 tbsp butter
• 1/4 cup of cream
• 1/2 tsp truffle oil
• Salt and pepper
• Olive Oil

Details

Servings 6
Adapted from ifyoucanmakethatyoucanmakethis.com

Preparation

Step 1

Truffled Mushroom Bruschetta

◾Slice the baguette on a fierce diagonal to make 6 large slices of bread
◾Brush with olive oil and toast in the oven at about 400 for about 5 minutes until golden
◾Cut a clove of garlic in half and rub the cut end over the toasts
◾Meanwhile brush the mushrooms with a damp cloth to clean, then slice
◾Fry the mushrooms in the butter and a dash of olive oil (this stops the butter burning). At first they’ll go soggy, but persevere and eventually they’ll crisp up a bit and take on some color. Season them well, especially with salt, which helps to bring out the water.
◾Chop the other clove of garlic (or grate) and toss in the heat for a minute – you really don’t want it to burn
◾Add the cream and bubble for a minute to reduce
◾Add the truffle oil and inhale – there’s nothing quite like it
◾Pile the mushroom mixture on top