Toast of the Town

Sautéed Mushroom and Red Wine Bruschetta on Grilled Bread

30 minutes

Serves 4

SideItalian

Herb's take

This Italian-inspired bruschetta spotlights mushrooms simmered in red wine and butter, crowned with fresh herbs atop crisp bread. You’ll learn the secret to coaxing maximum umami out of humble fungi and why wine adds more than just a hint of sophistication.

Ingredients

Yield

1 loaf (about 12 slices) baguette or rustic Italian bread, sliced 1/2 inch thick
3 tbsp olive oil
8 oz baby bella mushrooms, sliced
1 large shallot, finely chopped
3 cloves garlic, minced
1/2 cup dry red wine
3 tbsp unsalted butter
1 tbsp fresh thyme leaves, chopped
2 tbsp flat-leaf parsley, chopped

Instructions

01
Preheat your oven to 425°F. Arrange bread slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Bake 8 minutes, flipping halfway, until golden and crisp.
02
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes to brown, then stir and cook another 2 minutes.
Herb says
Letting mushrooms sit at first helps them caramelize, crowding the pan can make them soggy, so resist the urge to stir constantly.
03
Add chopped shallot and cook, stirring, for 2 minutes until softened.
04
Stir in minced garlic and cook just until fragrant, about 30 seconds.
Herb says
Garlic burns faster than you can say 'carbonized allium', so keep it moving and don't walk away.
05
Pour in the dry red wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3 minutes.
06
Reduce heat to low and stir in unsalted butter until melted and glossy.
07
Remove from heat and mix in chopped thyme and 1 tablespoon parsley. Season with salt and pepper to taste.
Herb says
Add herbs at the end to keep flavors bright, heat is the enemy of fresh, green aromas.
08
Top each toasted bread slice with a generous spoonful of the mushroom-wine mixture. Sprinkle with remaining parsley and serve warm.

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