City Palate

The Entertaining Issue - November December 2017

Creamy Mushroom Bruschetta


Nov/Dec 2009

2 c. each, button mushrooms, shiitake mushrooms and oyster mushrooms, sliced and sautéed in butter and oil until golden, then cooled and chopped

1 T. each, minced shallots and
minced chives

1/4 c. toasted pine nuts

2 T. reduced cream (reduce 1/4 c.
whipping cream to 2 T.)

2 T. balsamic vinaigrette (recipe below)

toasted slices of baguette, for serving

Combine the first 4 ingredients in a saucepan and heat over medium heat until warmed through. Stir in the vinaigrette and serve on the toasted baguette slices.

Balsamic Vinaigrette: whisk together 1/2 c. balsamic vinegar and 1 or 2 T. Dijon mustard. Slowly whisk in 1-1/2 c. olive oil (not extra virgin) until thoroughly emulsified, then add salt to taste. You only need 2 T. for the recipe, but the remainder can be used on future salads.



Vegetables and Salads