Wild Mushroom Bruschetta
We often pair this hors d’oeuvre with our Silver Oak Alexander Valley Cabernet Sauvignon. The forest floor aromas of the mushrooms harmonize extremely well with the earthiness of Alexander Valley fruit.
Makes about 24 Serves 6-8 / Total Time:
- Heat a deep skillet or wide saucepan over medium heat until hot. Add the oil and heat until lightly smoking. Add the shallots, stir vigorously and cook for one minute until golden brown, about 1 minute (do not let them burn). Add the mushrooms and thyme, and cook until the mushrooms begin to release their moisture, stirring constantly. Simmer the mushrooms until all of the moisture evaporates. (If the mushrooms are very dry and do not release any moisture add ¼ cup water to the pan.) Remove the pan from the heat and stir in the Parmesan, lemon juice, parsley, and lemon zest. Season with salt and pepper and keep warm.
- Brush each baguette slice with olive oil and lightly season with salt and pepper. Heat a large sauté pan over high heat. In batches, arrange the bread slices in the skillet, toast until golden brown on both sides, turning once. The bread should be crispy on the outside while soft in the center.
- Spoon the mushrooms on top of each bruschetta. Garnish with additional parsley and Parmesan and serve immediately.