Mushroom Bruschetta | Welcome Autumn

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Flavorful mushroom appetizer. Easy to make and looks festive on the table.

Mushroom Bruschetta | Welcome Autumn

Recipe by ZivileCourse: AppetizersCuisine: Sweet ZivileDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 oz. Clamshell mushrooms, root part removed, separated

  • 2 tbsp. unsalted butter

  • 1 tbsp. olive oil

  • 1/2 lemon zest

  • 2 tbsp. of truffle sauce

  • 3 springs of fresh thyme

  • 1/4 cup of white wine

  • 1 tbsp. of shallots, chopped

  • 2 tbsp. flat leave parsley, copped

  • Salt and pepper to taste

  • Bruschetta Toasts
  • French baguette

  • Olive oil

  • For serving
  • 1tbsp. flat leave parsley, roughly chopped

  • 1-2 tbsp. Chive Oil

Let’s make it

  • Heat in the frying pan (cast iron skillet is the best for this dish) oil and butter. Fry shallots until tender.
  • Add mushrooms and get a nice sear and browning spots.
  • Add salt, pepper to taste.
  • Add thyme and wine and let wine to evaporate fully.
  • Add truffle sauce, garlic and parsley. Cook for a minute or so.
  • Add cream and let it thickens.
  • Transfer to a plate and let it cool.
  • Bruschetta toasts
  • Slice French baguette in 1 cm slices.
  • Brush each slice with olive oil and place it on a baking sheet.
  • Bake in preheated to 350 F oven for 15 min or until golden brown. Watch closely so it wouldn’t burn. Time very depends on the baguette quality.
  • Assembling
  • Top bruschetta toasts with mushrooms, sprinkle some fresh flat leave parsley and drizzle 1-2 tbsp. of Chive Oil.
  • Enjoy!

Recipe Video

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