Hearty Mushroom Bruschetta Recipe

• 1 french baguette, cut on a bias into 16–20 slices
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced, plus 1 garlic clove, halved
• 8 ounces shredded gruyére, or crumbled goat cheese
• 1 pound cremini mushrooms or baby portobello mushrooms, thinly sliced
• ½ pound wild mushrooms or shiitake mushrooms, thinly sliced
• 6 tablespoons unsalted butter
• 3 shallots, finely chopped
• ½ teaspoon sea salt, plus more to taste
• 2 tablespoons fresh thyme leaves, plus more for garnish
• 2 tablespoons balsamic vinegar, separated
• 1 teaspoon sugar
• 1 tablespoon finely chopped fresh parsley
• Black pepper, to taste

1. 1

   Preheat the oven to 400 degrees Fahrenheit with a rack in the bottom position. Set the bread slices on a baking sheet and drizzle with olive oil on both sides. Transfer the bread to the oven and toast until crispy and golden brown on the outside but still slightly pliable, flipping halfway through, about 5–7 minutes total. Remove and let cool slightly,

2. 2

   Rub the halved garlic clove over the surface of the toasted bread. Season with salt.

3. 3

   Sprinkle the toasted bread with cheese and return to the oven until melted and golden, about 5 minutes.

4. 4

   While the bread toasts, heat a large skillet over medium-high heat. Add mushrooms and cook without oil or butter, stirring occasionally until the liquid evaporates, about 10 minutes.

5. 5

   Add butter, shallots, and ½ teaspoon salt to the pan and sauté, stirring often, until mushrooms are browned and shallots are tender, about 5 minutes. Add the minced garlic, thyme, half of the balsamic vinegar, and sugar and cook, stirring frequently, until fragrant, about 2 minutes. Remove from heat and season with salt and pepper to taste.

6. 6

   Spoon the mushroom mixture over the crostini slices and drizzle with the remaining balsamic vinegar. Garnish with parsley and more thyme leaves, if desired.

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