Morel Bruschetta
Makes 4 Appetizer Servings
This is one of my ‘shroom standbys. Easy and delicious.
INGREDIENTS
- 1/2lb of any variety of Fresh Mushrooms, chopped. In the photo, we used Fresh Morel Mushrooms, which were fabulous
- 1 large Shallot, fine diced
- Leaves from 2 sprigs of Fresh Thyme
- 1 splash Sherry Vinegar
- 1 tbsp of Unsalted Butter
- Parmigiano Reggiano to taste
Truffle Oil (optional) - Fresh Baguette
DIRECTIONS
1
Add the butter to a saute pan (preferably cast iron). Once it melts, add the shallots and saute them over medium heat until they lightly brown, stirring occasionally.
2
Add the mushrooms, thyme, salt and pepper and saute until the mushrooms have released their liquid.
3
Add the sherry vinegar and saute for a few minutes more.
4
Top slices of baguette with the mixture, move to a baking sheet in the oven and broil until the bread has crisped/toasted.
5
If you have them on hand, grate Parmigiano Reggiano over the top and drizzle on a little truffle oil.
6
Comments 2
I never used morel before, this recipe sounds so interestinga dn inviting.
And, it is super simple, Ann. Use any fresh mushrooms. And then just about any ingredient other than butter, mushrooms and bread can be omitted if you don’t have it on hand. Don’t want to buy sherry vinegar just for this, then omit it. Same for truffle oil, parmigiano, thyme, shallot.