Mixed Mushroom and Leek Bruschetta
Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.
Servings: 6 servings
Calories: 259kcal
Ingredients
- 3 tablespoons butter
- 1 leek (white part only), sliced
- 2 shallots, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
- 1/2 cup cream sherry
- 1 tablespoon white vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 loaf hearty bread, sliced
- Olive oil to coat bread
Instructions
- Melt butter in a large saucepan over medium heat.
- Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.
- Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.
- Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat.
- Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)
- Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)
Nutrition
Calories: 259kcal