Wild Mushroom Bruschetta

Wild Mushroom Bruschetta

I love bruschetta. Before experimenting with this recipe, I'd only had tomato-based versions, but I always loved them. Bruschetta is a great appetizer, party dish, or snack all by itself. And served on a warm, crunchy-crusted baguette? Ooh, man. Plus, its so easy to make! A little chop-chop-drizzle and you're good to go.
Well, I'm here to share with you the BETTER THAN TOMATO version, something I hardly believed possible. It takes a little longer to prepare than the original, but I promise- it's worth it. Mushrooms, onion, and garlic flavors are highlighted by a little white wine and black truffle sea salt. This is the kind of recipe I would make to impress Alex's mom (hi, jen!) and I think it would work. Scoop onto some crusty bread or crackers or serve over pasta for a seriously satisfying savory snack. Yep, that just happened. Enough chit chat, let's eat!

Instructions:
4 cloves of garlic diced, 1 halved and set aside
1/4 cup olive oil
10 ounces mixed wild mushrooms (or your favorite grocery store type. We used oyster & crimini.)
2 tablespoons vegan butter
1 medium onion, finely chopped
1/3 cup white wine
1/8 teaspoon each salt & pepper
1/8-1/4 teaspoon black truffle sea salt (optional-but worth it!)

1 crusty baguette, sliced (use a gluten-free baguette or skip this ingredient to keep it GF)
parsley, for sprinkling

Directions:
Toast the baguette slices on a baking sheet under the broiler, then rub each side with the sliced garlic halves and drizzle with a bit of olive oil. Keep warm in a low heat oven.
Wipe any dirt off the mushrooms, and slice them if necessary. If they're small, go ahead and leave 'em whole. Heat half of the butter (1 tbs) in a skillet, then add the mushrooms and cook over medium heat, stirring frequently for 3-4 minutes or until soft. Remove from heat and place pan in the warm oven alongside the sliced baguette to keep warm.
Heat the second tablespoon of butter in a separate skillet, adding the onion and garlic, and cook over medium heat for 3-4 minutes, or until soft. Add the wine and stir well, letting the mixture bubble for 2-3 minutes, until reduced & thickened.
Add the mushrooms to the onion & wine mixture and stir until heated. The sauce should be thick enough to glaze the mushrooms. Shut off the heat, and pull the bread out of the oven.
Pile the brushetta on top of the baguette slices, sprinkle with chopped parsley and a drizzle of olive oil. Serve immediately, and enjoy!
*Leftover brushetta can be refrigerated in a sealed container and reheated as needed.

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