Wild Mushroom & Goat Cheese Bruschetta

Appetizers | May 19, 2017 | By

There are so many toppings for bruschetta, but this combination is crazy good! Wild mushrooms, creamy, tangy goat cheese and sun dried tomatoes, all infused with garlic, sherry and fresh thyme, and it’s quick and easy!

Makes 13 – 14 

⦁ 1 lb of mixed wild mushrooms (oyster, shiitake, cremini’s) rough chopped
⦁ 2 Tbs olive oil
⦁ 1 Tbs of butter
⦁ 4 garlic cloves, minced
⦁ 2 Tbs of minced shallot or onion
⦁ 1/4 cup of dry sherry (substitute white wine or brandy)
⦁ 1/4 cup of chicken stock
⦁ 1 heaping tsp of fresh thyme
⦁ 1 tsp of kosher salt
⦁ 1/2 tsp of pepper
⦁ 4 oz of goat cheese
⦁ 2 Tbs of sun dried tomatoes, chopped
⦁ 13 – 14 thin slices of sour dough or french baguette,
⦁ chopped chives for garnish (optional)


Start by coarsely chopping your mushrooms. Then heat the olive oil and butter in a large heavy skillet over medium heat. (cast iron if you have one) Add the garlic and shallot, saute for 1 minute. Add in the mushrooms, saute for 5 – 6 minutes. Add sherry, chicken stock, thyme, and salt & pepper. Cook until the liquid evaporates, about 10 minutes. Turn off the heat and stir in the goat cheese, sundried tomatoes and the thyme.Switch on the broiler and place the bread slices on a broiler pan, broil for 1 -2 minutes, then spread on the mushroom, goat cheese mixture and broil for 1 more minute. Place on a serving dish and sprinkle on the chives, serve warm!



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