Mushroom Bruschetta with Herbed Mayonnaise
A pile of sautéed mushrooms atop some herby mayo on a tender-crunchy piece of olive oil slicked bread.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 8 People
- 1 tablespoons loaf ciabatta about 8 ounces or other 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
Preheat the oven to 375°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. 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.
Calories: 190.77kcal | Carbohydrates: 4.92g | Protein: 1.62g | Fat: 18.86g | Saturated Fat: 4.17g | Cholesterol: 13.41mg | Sodium: 103.61mg | Potassium: 172.37mg | Fiber: 1.42g | Sugar: 1.61g | Vitamin A: 96.56IU | Vitamin C: 0.12mg | Iron: 0.29mg