- Mushroom Gruyère Bruschetta

MUSHROOM GRUYÈRE BRUSCHETTA


2 T unsalted butter
1 large shallot, finely diced (about ¼ cup)
¼ c fresh thyme
Kosher salt
10 oz mixed mushrooms (shiitake, cremini & oyster), trimmed and thinly sliced
Sixteen slices baquette (cut on the diagonal)
Olive oil
1½ c grated Gruyère cheese

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot and thyme, season with ¼ tsp salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another ½ tsp salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Line the cookie sheet with parchment paper (makes for much less clean-up). Place the baquette slices on the parchment and drizzle with olive oil. Toast the slices under the broiler until golden (I always set my timer when using the broiler because if I start talking I always forget it). Remove the cookie sheet from the oven.

Mound a heaping tablespoon of the mushrooms on each piece of baquette and sprinkle with the cheese. Return to broiler and broil until the cheese is melted and lightly browned.

Notes:

1. Although I didn’t try it, the recipe says that you can make the mushroom mixture ahead, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.
2. I am all about doing as much ahead of time as possible and whenever I know I am going to be using a baguette I always buy it a couple of days ahead, slice it and put it in the freezer – one less thing to do on the day I will need it.