Recipe Courtesy of The Mushroom Council and Shutterbean
Yield: 20-22 bruschette
For the caramelized shallots
3 medium shallots, thinly sliced in rings (about 1 cup)
1 tablespoon extra virgin olive oil
1 teaspoon light brown sugar
For the mushrooms
1 ½ cups crimini mushrooms, thinly sliced
1 ½ cups white button mushrooms, thinly sliced
3 tablespoons salted butter
3 tablespoons dry sherry
kosher salt & fresh ground black pepper
red pepper flakes
4-5 sprigs fresh thyme
For the crostini
1 sourdough baguette, cut into ½ slices on the diagonal (about 20-22 total)
1/4 cup extra virgin olive oil
1 clove garlic
4 oz. goat cheese, at room temperature
aged balsamic vinegar
To make the caramelized shallots, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add shallots. Saute until translucent, about 5 minutes. Add 1 tablespoon of water and 1 teaspoon of brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.
Heat 3 tablespoons butter in the same saucepan. Add the mushrooms and cook on medium- high heat to soften, stirring occasionally. After about 8 minutes, add sherry, salt, black pepper, a pinch of red pepper flakes and 3 sprigs thyme. Continue to cook for another 5-7 minutes, or until mushrooms are slightly caramelized and soft. Add the shallots to the mushroom mixture and set aside.
To make the crostini, put oven rack in upper third of oven and preheat oven to 350°F. Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.
To assemble bruschette, spread 1 tablespoon of goat cheese on top, spoon the slightly warm mushroom mixture on top of goat cheese. Repeat until all crostini are topped. Plate the bruschette and sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle each bruschetta lightly with aged balsamic vinegar.