This Mushroom Bruschetta recipe is packed with flavor for a vegetarian appetizer that even meat eaters love. Perfect finger food for a crowd that can be ready in just 30 minutes.
Preheat oven broiler to medium and place oven rack about 6 inches from broiler.
Preheat oil in an extra large skillet over medium heat. Add the shallot and saute for 2-3 minutes or until tender.
1 tablespoon olive oil, 1 large shallot,
Melt butter in pan with shallots, stir in mushrooms and season with salt and pepper. Cook mushrooms until nearly all liquid has been evaporated, about 5 minutes.
1 tablespoon salted butter, 1 pound assorted mushrooms,, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour in vinegar and stir to coat mushrooms. Cook for another 1-2 minutes or until vinegar is mostly absorbed. Remove from heat.
2 tablespoons balsamic vinegar
Place baguette slices on a sheet pan and toast for 2 minutes. Flip pieces and toast for another 1-2 minutes. Remove from oven and immediately rub garlic cloves over one side of each baguette slice.
1 baguette,, 2 whole garlic cloves,
Divide mushrooms among baguette slices, top with fresh thyme leaves and flaky sea salt. Serve warm or at room temperature.
fresh thyme leaves, flaky sea salt
Notes
A baguette is convenient but any type of rustic bread works well in this recipe.
I used crimini and baby bella mushrooms in this recipe. A mix of wild mushrooms gives the richest taste but plain white button mushrooms can also be used. You will need to saute them for a bit longer than specified in the recipe as they tend to release more moisture than other mushroom varieties.
Use the best quality balsamic vinegar you can find for balanced flavor.
Not a thyme fan? Use chopped fresh rosemary instead.
Flaky sea salt is the finishing touch for this mushroom bruschetta recipe. Don't skip it!
Serve these bruschetta warm (my favorite) or at room temperature.
Shortcuts:
Buy pre-sliced mushrooms and crostini from the grocery store. You'll find pre-toasted crostini in the bakery area.
You can make the mushroom topping in advance. Cook the mushrooms a few days ahead of time and store in the fridge. Gently rewarm or bring to room temperature when ready to serve.