Mushroom, Garlic and Shallot Bruschetta with Goat Cheese

I served this the other night as an appetizer to go with my vegetarian Tuscan bean soup. I had all of the ingredients lying around in the refrigerator getting close to the end of their prime. All that was missing was the bread. After work I headed to Paneras and picked up a $2.75 baguette and it was time to get back to work. However, this time the work would take place in the kitchen. No matter how many pictures I took of these guys I just couldn’t get them to look good. The taste however was anything but disappointing.

Cooks Notes: We all know that no one actually drinks white wine. It just gets re-gifted until someone like me cooks with it. Dont look surprised, you’ve done it. Next time you get a bottle here is what you need to know. Once wine is opened it begins to oxidize almost immediately and begins to go bad. There are however a few ways to keep your cooking wine fresh the longest. One is to keep it as cold as possible. The second is to purchase a Vac U Vin. The third and best way is to do both. Dont purchase the wine labeled cooking wine in the stores. One taste out of the bottle and you will see why, trust me. If it is not worthy to be served at your table don’t cook with it. Here is what you will need for this recipe.


A regular pan (not a non stick)

1 tablespoon of butter

1 tablespoon of olive oil (plus more for bread)

12oz of fresh mushrooms diced

2 shallots sliced

2 cloves of garlic chopped or pressed

scant 1/4 teaspoon of Italian seasoning

1 teaspoon of white wine vinegar

1/4 cup of dry white wine

salt and pepper to taste

one baguette or crusty Italian bread

goat cheese


Preheat oven to 400 degrees. Slice baguette on the diagonal and lightly brush with olive oil. Place in the oven until lightly browned, about 8 minutes. While the baguette slices are cooking melt the butter and olive oil in the pan. Saute mushrooms, shallots, and garlic until soft and their liquids have been released. Deglaze the pan with the wine. Add the vinegar , salt, pepper and Italian spice. Simmer until all of the liquid has evaporated and the pan contents are a nice golden brown (about 10 minutes). Spread a small amount of goat cheese on each baguette slice and top with warm mushrooms, Serve immediately.


2 responses to this post.

  1. This recipe looks so good! I am definitely going to try this!


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