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Mushroom Bruschetta with Gruyère

Source of Recipe

Blog


Recipe Introduction

"Mushroom bruschetta is a quick and easy appetizer—the savory mushroom toast with a hint of garlic and lots of melty Gruyère is a combination no one can resist!"

Recipe Link: https://tinyurl.com/mushroom-bruschetta

List of Ingredients

â—¦ 1-pound loaf ciabatta bread
â—¦ 1 clove garlic, peeled and halved lengthwise
â—¦ 1 pound assorted mushrooms (I used cremini and white button)
â—¦ Dry sherry or Marsala
â—¦ Sea salt
â—¦ Fresh cracked black pepper
â—¦ Extra-virgin olive oil for brushing (optional)
â—¦ Fresh thyme leaves, about 2 tablespoons, plus more for garnish
â—¦ 1 ¼ cups grated Gruyère cheese
â—¦ Fresh thyme leaves, for garnish


Recipe

Cut the bread in half lengthwise, so you have two large cut surfaces. Cut each half in half again, so you have four flat pieces of bread. Preheat a grill pan over high heat until very hot. Grill the bread, cut side down, on the hot grill until it starts to get nice char marks. It helps to press down on the bread as it grills to make good contact with the pan. Rub the cut side of the garlic across the whole surface of the bread while it is still hot. Set aside.

Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems and then slice them.

Heat a cast iron or sauté pan on medium high, and add the mushrooms to the dry pan. Sauté the mushrooms, shaking the pan or tossing them as they start to give up their moisture and brown. This will take about 5 minutes, and I do it in batches so I don't crowd the pan. (Note: If you crowd the pan the mushrooms will steam and not brown.)

As each batch of mushrooms finishes browning, add a tablespoon of sherry and let it sizzle for just a few seconds to evaporate. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, and add the thyme leaves. (Optional step: brush the cut sides of the bread with good extra-virgin olive oil before topping. This adds calories, but tastes so good.)

Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted. Watch closely—this will only take a couple of minutes. Don't set the oven rack too close to the flame. Scatter with more fresh thyme and slice the bread into individual portions. Enjoy right away. If you want to reheat leftovers, cover them loosely in foil and heat in a 325° F oven until warm.

Makes 8 servings