Mushroom Bruschetta

Mushroom Bruschetta Ingredients

6 medium slices of day-old sourdough bread*	8 ounces fresh spinach chopped
1 1/4 cups unsalted butter	1 pound mixed mushrooms brushed clean and coarsely chopped
12 sage leaves stemmed	salt and pepper to taste
1 large shallot minced	1 1/4 cups Gruyere cheese grated
1/2 cup toasted hazelnuts hulled and chopped

Instructions for Mushroom Bruschetta

*Note: day-old bread is actually preferred for this recipe.

Preheat oven to 425 degrees F. Melt butter and a good pinch of salt in a large skillet over medium heat. Carefully fry sage leaves until they begin to darken. Remove with a slotted spoon and place on paper towels, being careful not to break them. Add shallot to pan and saut over medium heat until soft. Increase heat to medium high and add coarsely chopped mushrooms. Sautee until all liquid given off by the mushrooms is evaporated and mushrooms begin to brown. Add chopped toasted hazelnuts and chopped spinach. Sautee until spinach is wilted. Taste and adjust seasoning. Remove from heat and allow the mixture to cool until it can be handled. Toss with grated Gruyere.

Lightly toast day old pieces of sourdough bread. Spread each slice with a thick layer of the mushroom mixture. Bake at 425 degrees for 5 to 8 minutes, or until hot and bubbly.

Garnish with fried sage leaves and serve immediately.

The mushroom mixture can be made up to a day ahead of time if needed. Simply spread the mixture onto a plate or cookie sheet after removing from the heat and immediately place it into the refrigerator. Cover it tightly as soon as it is cool enough. Toss with cheese when you are ready to assemble.

Main Ingredient: Sourdough BreadCuisine: American

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