CREAMY MUSHROOM BRUSCHETTA

Creamy Mushroom Bruschetta image

Provided by Cadillacgirl

Categories Vegetable

Time 35m

Yield 12 bruschetta, 12 serving(s)

Number Of Ingredients 15

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2 cups button mushrooms, washed and sliced
2 cups shiitake mushrooms, washed and sliced
2 cups oyster mushrooms, washed and sliced
2 tablespoons butter
1 tablespoon oil
1 tablespoon minced shallot
1 tablespoon minced chives
1/4 cup toasted pine nuts
1/4 cup whipping cream
2 tablespoons balsamic vinegar, vinagrette (recipe follows)
1 baguette, sliced and toasted
1/2 cup balsamic vinegar
1 -2 tablespoon Dijon mustard
1 1/2 cups olive oil, not extra virgin
salt

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.

Nutrition Facts : Calories 564.1, Fat 35.5, SaturatedFat 6.8, Cholesterol 11.9, Sodium 475.1, Carbohydrate 51.5, Fiber 2.3, Sugar 4.5, Protein 11