Best Creamy Mushroom Bruschetta Recipes

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
• Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
• Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
• Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
• Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
• Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
• Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
• VINAGRETTE.
• Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
• The recipe only calls for 2 tbsp of it, but it's really good salad dressing.