Caramelized Mushroom & Shallot Bruschetta

I always knew I loved the traditional bruschetta with fresh tomato and basil on a crostini…but THIS is better.

It’s a fresh and delicious appetizer – or breakfast. The three of us enjoyed these so much on the back deck of the cottage last night that I thought it would be smart to make them for breakfast too! I picked the fresh thyme from Mom’s herb garden (which she is very proud of).

To be honest, I like anything that has goat cheese on it.

You’ll need:

For the caramelized shallots

  • 3 medium shallots, thinly sliced in rings (about 1 cup)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon light brown sugar

For the mushrooms

  • 1 ½ cups crimini mushrooms, thinly sliced
  • 1 ½ cups white button mushrooms, thinly sliced
  • 3 tablespoons salted butter
  • salt & fresh ground black pepper
  • red pepper flakes
  • 4-5 sprigs fresh thyme
  • 1 tablespoons aged balsamic vinegar

For the crostini

  • 1 sourdough baguette, cut into ½ slices on the diagonal (about 20-22 total)
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic
  • 4 oz. goat cheese, at room temperature
  • aged balsamic vinegar

To make the caramelized shallots, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add shallots. Saute until translucent, about 5 minutes. Add 1 tablespoon of water and 1 teaspoon of brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.

Heat 3 tablespoons butter in the same saucepan. Add the mushrooms and cook on medium- high heat to soften, stirring occasionally. After about 8 minutes salt, black pepper, balsamic vinegar, a pinch of red pepper flakes and 3 sprigs thyme. Continue to cook for another 5-7 minutes, or until mushrooms are slightly caramelized and soft. Add the shallots to the mushroom mixture and set aside.

To make the crostini, put oven rack in upper third of oven and preheat oven to 350°F. Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.

To assemble bruschette, spread 1 tablespoon of goat cheese on top, spoon the slightly warm mushroom mixture on top of goat cheese. Repeat until all crostini are topped. Plate the bruschette and sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle each bruschetta lightly with aged balsamic vinegar.

Mom says this appetizer would go well with champagne. If you’re an adult, that is!

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4 Responses to Caramelized Mushroom & Shallot Bruschetta

  1. Beautiful photo and great recipe.

    • Kamugisha says:

      Wow, this has been a family fartvuioe for years I remember helping my father (by peeling the shallots) to make this when i was lad at least 30 years ago!Anyway it’s delicious I just hope James Martin gave correct attribution to my father!

  2. cellosew says:

    looks great; can’t wait to try it out!

  3. sybaritica says:

    Oh, great idea… I love cooking mushrooms that way but it never occurred to me to try them on bruschetta. I think some oyster mushrooms would work nicely as well!

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