Wild Mushroom Bruschetta

Chantrelles bursting through the leaf mulch under oak trees are one of the bonuses of living in the Santa Cruz Mountains after the first fall rains. Harvesting them is very exciting. One year we harvested two large grocery bags and were using chantrelles for every imaginable recipe.

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Wild Mushroom Bruschetta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Grocery store chantrelles are usually harvested in the wild and are from Oregon. Crimini or other wild varieties can be used as well. For bruschetta, it’s fun to use what’s on hand.
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: Barbara
Ingredients
  • 4 Slices of ciabatta or sourdough
  • ½ lb chantrelle and crimini mushrooms
  • 1 small shallot
  • 1 clove garlic
  • Olive oil
  • 1 tsp butter
  • 4 sprigs parsley
  • 2+ tbsp chardonnay
Instructions
  1. Gather the ingredients, slicing the bread to ¼” thick.
  2. Prepare the vegetables by mincing the shallots, chopping the parsley and slicing the mushrooms.

  3. Grill or toast the bread. 

  4. When toasted, rub the bread with a garlic clove.

  5. Heat a saute pan to medium high, about a tablespoon of olive oil and the butter. When sizzling, add the minced shallot until transparent. In a few moments, add the mushrooms, sautéing until softened, quickly adding the parsley.

  6. Then add a bit of wine.

  7. Top the grilled and rubbed bread with the mushrooms. Serve immeditately. 
Recipe Notes

Serve with an Odonatta Chardonnay.