Tuesday, January 20, 2009

Bruschetta with Sherried Wild Mushrooms and Blue Cheese

Earthy wild mushrooms combine with creamy blue cheese to make this bruschetta a filling appy for your next “grazing” party.

1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
Olive oil

2 pounds assorted mushrooms (Shitake, crimini, Portobello, oyster), diced
4 tablespoons butter (1/2 stick)
2 tablespoons dry sherry
¼ cup chopped fresh thyme leaves
Salt and freshly ground pepper

Crumbled blue cheese

Heat a grill pan over medium high heat. Brush both sides of the baguette slices with olive oil. Grill the bread, turning once, until both sides are golden, about 3 to 4 minutes total. Continue until all of the bread has been toasted.

Melt 2 tablespoons butter in a large skillet over medium high heat. Place half of the mushrooms into the melted butter and cook until all of the moisture evaporates. Sprinkle with 1 tablespoon of sherry and continue cooking until all of the sherry evaporates. Season with half of the fresh thyme, salt and pepper.

Place the bruschetta onto a large platter. Place a spoonful of the mushroom mixture on top of each one. Drizzle with a touch of crumbled blue cheese and a sprig of fresh thyme.

Servings: about 3 dozen
Preparation Time: 10 minutes to chop and slice
Cook Time: 20 minutes to toast the bread and 10 minutes for each batch of mushrooms

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