Mushroom Bruschetta with Gruyere
User Reviews
3.6
Mushroom Bruschetta with Gruyere
Description
The recipe involves grilling cut ciabatta bread slices on a hot grill pan to char and toast the surface, followed by rubbing them with fresh garlic for aromatic flavor. Various mushrooms like cremini and white button are sliced and sautéed dry over medium-high heat in batches to develop brown caramelization rather than steaming.
After browning, mushrooms are deglazed with dry sherry and seasoned with fresh thyme leaves, sea salt, and freshly cracked black pepper, enhancing their natural umami and adding herbal notes. The mushroom mixture is then spooned onto the grilled bread slices, topped with grated Gruyere cheese, and broiled until the cheese melts and bubbles.
The bruschetta is garnished with fresh thyme leaves, providing a colorful fresh accent. Cooked mushroom slices can be reserved for presentation after broiling. The dish makes a flavorful appetizer or snack highlighting the interplay of toasted bread, savory mushrooms, and creamy cheese.
Ingredients
- 1 lb ciabatta bread loaf
- 1 clove garlic peeled and halved lengthwise
- 1 lb mushroom assorted, e.g. cremini and white button
- dry sherry or Marsala
- salt sea salt
- black pepper fresh cracked
- extra virgin olive oil for brushing, optional
- thyme fresh leaves, about 2 Tbsp, plus more for garnish
- 1 1/4 cup gruyere cheese grated
garnish
- thyme fresh leaves
Instructions
- Cut the bread in half lengthwise, so you have 2 large cut surfaces. Cut each half in half again, so you have 4 flat pieces of bread. Preheat a grill pan over high heat until very hot. Grill the bread, cut side down, on the hot grill until it starts to get nice char marks. It helps to press down on the bread as it grills to make good contact with the pan. Rub the cut side of the garlic across the whole surface of the bread while it is still hot. Set aside.
- Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then slice them.
- Heat a cast iron or saute pan on medium high, and add the mushrooms to the dry pan. Sauté the mushrooms, shaking the pan or tossing them as they start to give up their moisture and brown. This will take about 5 minutes, and I do it in batches so I don't crowd the pan. Note: If you crowd the pan the mushrooms will steam and not brown.
- As each batch of mushrooms finishes browning, add a tablespoon of sherry and let it sizzle for just a few seconds to evaporate. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, and add the thyme leaves.
- Optional step: brush the cut sides of the bread with good extra virgin olive oil before topping. This adds calories, but tastes so good.
- Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted. Watch closely, this will only take a couple of minutes. Don't set the oven rack too close to the flame.
- Scatter with more fresh thyme and slice the bread into individual portions. Enjoy right away. If you want to reheat leftovers, cover them loosely in foil and heat in a 325F oven until warm.
Notes
- Reserve a few cooked mushroom slices to garnish the bruschetta after broiling for a more appealing presentation.
- This recipe works well with any fresh mushroom variety, including wild mushrooms for deeper flavor nuances.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 428mg | 18% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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