Mushroom Bruschetta is a super easy recipe! It’s warm, and comforting vegetarian appetizer. Not only is it perfect for the holidays like Thanksgiving and Christmas, but you’ll enjoy this mushroom recipe paired with caramelized onions and cheesy gruyère on top of crispy crostini – for any occasion! It’s rich, creamy, savory, and comes together in about 15 minutes!
🌟RECIPE HERE: https://www.forkinthekitchen.com/mushroom-bruschetta-with-gruyere-and-thyme/
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⏱️JUMP TO:
0:00 Intro to Mushroom Bruschetta
0:17 How to Clean Mushrooms
0:37 Dice Mushrooms
1:16 How to Chop Shallots
2:22 Prep Fresh Thyme
2:58 Shred Gruyere Cheese
3:31 How to Prep Crostini
5:00 Cook the Mushroom Topping
7:43 Melt Cheese on Crostini
8:27 Assemble the Bruschetta
9:32 Taste Test
10:32 Bloopers
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This is my go-to appetizer for when the weather
turns chilly. It’s my mushroom bruschetta. It’s got gruyere cheese on this crispy crostini. It’s
hearty. It’s savory. It’s going to be an appetizer that everybody loves. Plus, it’s pretty darn easy
to make, too. So, let’s get started. I rinse the mushrooms really quickly, and then I like to just
take a paper towel and wipe off any excess dirt. It does take a few more minutes,
but I find that it’s worth it. Now that they’re clean, let’s chop them. So,
think about bruschetta. They’re going to go on top of those crostini. They are going to cook down
though. We still want kind of smaller bite-sized pieces. If you want to make it super quick, you
could throw them in a food processor and chop them a few times, but I’m going to do it by hand
today. I like to chop it in half and then make little slices and then do it crossways. So, it’s
just a fine dice. It does not have to be exact. Next, it’s time to chop our shallots. So, I’ve
got three here. You’ll want about a cup total. The first thing I like to do with shallots is
cut off the top and the root end of it. And then really gently take my knife and cut through
the paper. So then I can just peel it off. And then we can chop this. So I cut it in half to
make a flat surface. And then I make planks. And then I can finally dice it. And
my eyes are very much watering. Oh my gosh. Why are they so bad? Some onion goggles. [Music] [Music] Okay, I’m going to go take care of myself. The final piece of prep is we’re
going to chop some fresh thyme, which adds such a good flavor. Thyme and mushrooms
together. It’s one of my favorite combinations. Smells so good. I haven’t used time in a long
in a long time. [Music] Give it a good chop. [Music] Time to shred our gruyere cheese.
I definitely recommend shredding it by hand because it melts so much better when
you do. There’s no anti-caking agents on it, so it just is so beautiful. [Music] All right,
got every last bit. Toss the rind and we’ll set this aside to put on our crostini. Smells cheesy.
[Music] I mean, I think you should. All right, batters up. Now, for the crostini, we have
a massive baguette. Yours does not have to be this large. You’ll want about 18 to 20
slices. And I like to do it on the bias, which is a fancy way to say diagonal
because then we have more surface area. and go ahead and set them on your baking sheet. Now, just like my other crostini recipes, just
do a drizzle of olive oil to start. We’ll do it on both sides. [Music] When you flip it over,
I like to swish it around a little bit. Drizzle again. Just a light drizzle. and then swish
it around to get a little coated. If you want to be really like precise and professional,
you could use a pastry brush and brush it on, but this uses fewer dishes. Now, you can do a
sprinkle of salt and pepper if you really like, but because the gruyere cheese is salty and we’re
going to have our mushroom topping, I’m just going to let them toast up just like this. So, we’ll
put them in the oven for a few minutes to get their initial golden brownness before we add the
cheese. Now, for the mushroom mixture. If you’ve made any of my mushroom recipes before, then you
know most of the time I love cooking mushrooms in a dry skillet to start. So, that’s exactly what
we’re going to do here. It makes sure that all the water evaporates out of the mushrooms so then they
can soak up all the yummy flavor we’re adding. So, spread them in an even layer. The pan’s over
about medium-high heat. And as they begin to cook, you’ll start to hear them sizzle. And
you’ll see all that water come up. Come up. That water is bubbling out now. So, it’s about
time we can give it a stir. And they’ll come up pretty easily here. And then I’ll also add a pinch
of salt, which will encourage more of that water to come out. And of course, it starts to layer
in that flavor. Even layer again. We’ll let it keep doing its thing. The water’s all evaporated
out. So now, let’s melt in the butter. [Music] All right, the butter’s melted.
So, now it’s time for the shallot. And we’ll also do another pinch of
salt and red pepper flakes. They add a really nice flavor. If you don’t like them, you can leave them out. And then a little
freshly ground black pepper, too. [Music] Now, we’ll let it sauté for a few minutes to get
those shallots nice and soft and so flavorful. [Music] Now, we’ll press in the garlic.
You could chop the garlic as well, like when you’re chopping everything
else, but if you’ve been around here, you know I love my garlic press. So, I’m going
to keep things easy and just squeeze it on in. Okay, the last [Music] Oh, now we’ll let that garlic cook down for a few minutes.
Oh, it’s already smelling so good. The final step is we’re going to add
the fresh thyme. I like to add it just at the very end and let it cook for only a
minute so it stays really vibrant. Since the mushrooms are really hearty and savory,
this adds a nice brightness. [Music] The crostini are nice and crisp. So the
final step is to take that cheese and we’re going to get it all nice and melty.
So place a little dollop on each crostini. As well as you can. This worked out pretty well. So now we’re
just going to stick them under the broiler for a couple minutes. Again, just to
get that cheese super nice and melty. Don’t take your eyes off them, though,
because you don’t want them to burn. This is what dreams are made of. Crispy bread and melty cheese. But just wait.
It’s time to top them now. So, just grab a spoon. And all you’ve
got to do is just gently so they don’t fall everywhere. Top with our mushroom
mixture. Gosh, I wish you could smell this. Just smells so good. [Music] You could garnish
with a little chopped parsley, more fresh thyme, but I like to add just a little microgreens cause
they feel extra special. And they’re gorgeous. Plus, their freshness really balances
out all the savoriness. All right, I’ve got to dig in. So cute. Let’s try it. Okay, first off, the crunchy crostini and
the melty cheese. Perfection. And that mushroom mixture, it’s savory, it’s hearty,
and it’s so flavorful. I’ve also served the mushroom mixture as a dip in itself and just used
little crostini or crackers as a dip for parties. This is the perfect appetizer to take on
Thanksgiving or Christmas because it is so savory and it has all those warm wintry fall
flavors in it thanks to the fresh thyme. Really, it’s just so good. You can find the full recipe
at forkintheitchen.com and I will see you back here next week for another meatless meal that
everyone will love. Until then, happy eating. I don’t know. I got to make
sure that my teeth. I know. I feel like I have There’s obviously
Okay, hang on. I’m going to back up. [Music]
1 Comment
Yum Thank You ❣️