Mushroom Bruschetta with Herbed Mayonnaise
on Nov 15, 2019, Updated Jun 05, 2024
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A pile of sautéed mushrooms atop some herby mayo on a tender-crunchy piece of olive oil-slicked bread.
Tender, earthy umami-rich sautéed mushrooms are the perfect topping for a brightly flavored herb mayo on crunchy bruschetta. These are the perfect kick-off to any gathering, any time of year. But think of this in the summer especially, as when fresh herbs abound, this herby mayo is a must-make.
When I am thinking about crostini or bruschetta, I often reach for mushrooms. I think a pile of sautéed mushrooms atop a tender-crunchy piece of olive oil-slicked bread is divine. It’s such a low-maintenance way to start a party. You make the little toasts ahead of time, either in the oven or go with Grilled Bruschetta if you’re planning to fire the grill up anyway.
Also, try the herbed mayo in this Smoked Salmon Crostini.
Table of Contents
Mushroom Bruschetta with Herbed Mayonnaise: A pile of sautéed mushrooms atop some herby mayo on a tender-crunchy piece of olive oil slicked bread. Super pretty and company-worthy for sure!
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Mushroom Bruschetta Ingredients
- Ciabatta – Pick a bread that is no taller or wider than 3 or 4 inches, or cut the slices in half.
- Olive oil – For brushing the bread.
- Shiitake mushrooms – Or use whatever mushrooms you prefer.
- Butter – For sauteing the mushrooms.
- Garlic – See how to mince garlic for tips on finely mincing this alium.
- Herbed Mayonnaise – Pick your favorite herbs; thyme, dill, and oregano are great options.
How to Make Mushroom Bruschetta with Herbed Mayonnaise
- Make the bruschetta: Preheat the oven to 375 degrees F. Brush the slices of bread with the olive oil, sprinkle with salt, and bake for about 5 minutes until a touch golden around the edges but not firm — they will firm up a bit as it cools.
- Sauté the mushrooms: Cook the mushrooms for about 8 minutes until they are nicely browned. Add the garlic and sauté for 1 more minute.
- Build the bruschetta: Spread some of the Herbed Mayonnaise on the toasts and heap them with the mushrooms.
Kitchen Smarts
Serve the assembled bruschetta quickly so the bread doesn’t get soggy. If you want to make this and serve on smaller pieces of toast (crostini), use a sliced baguette instead of the ciabatta.
More Bruschetta Recipes
And because one bruschetta or crostini is good, but two are better, pair this with any of the following!:
- Salmon and White Bean Bruschetta
- Tomato Bruschetta
- Mushroom Bruschetta with Herbed Mayonnaise
- Swiss Chard, Leek and Feta Bruschetta
- Kale and Roasted Pepper Bruschetta
More Crostini and Bruschetta Recipes
- Pizza Bruschetta: A kid and adult favorite.
- Prosciutto, Asian Pear, and Blue Cheese Crostini: It’s always so nice when something this delicious and pretty is so easy to pull together.
- Roasted Pepper Crostini with Basil Oil: The partnership between roasted peppers and basil will never go out of fashion.
- Creamy Mushrooms with Marsala Crostini: A touch of cream and marsala make these mushrooms lush and dreamy.
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Mushroom Bruschetta with Herbed Mayonnaise
Ingredients
- 1 tablespoons loaf ciabatta (about 8 ounces or another country white bread, sliced; pick a bread that is no taller or wider than 3 or 4 inches, or cut the slices in half)
- 3 tablespoons olive oil (approximately)
- Kosher salt and freshly ground pepper (to taste)
- 1 pound shiitake or other mushrooms (trimmed, thinly sliced)
- 2 tablespoons unsalted butter
- 1 teaspoon finely minced garlic
- ½ cup Herbed Mayonnaise (approximately)
Instructions
- Preheat the oven to 375 F. Brush the slices of bread with olive oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm — they will firm up a bit as it cools. Transfer the bruschetta to a cooling rack or plate.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for about 8 minutes until any liquid released has evaporated, and the mushrooms are nicely browned. Add the garlic and saute for one more minute until you can smell the garlic. Remove from the heat.
- Spread some of the Herbed Mayonnaise on the toasts and heap them with the mushrooms (ideally while the mushrooms are warm, but not necessarily). Serve quickly so the bread doesn’t get soggy.
