Wild Mushroom Bruschetta
Roasted Garlic & Lemon
We often pair mushrooms with our Silver Oak Alexander Valley Cabernet Sauvignon. The earthy aromas of the mushrooms harmonize extremely well with the dark fruit character of Alexander Valley wines.
Makes 6 meal portions or 8-12 appetizer portions / Total Time:
Roast the garlic:
- Preheat the oven to 300°F.
- Slice off the top of each garlic head to expose the individual cloves.
- Place the garlic heads in the center of a piece of aluminum foil, about 12 inches long.
- Pour the olive oil over the garlic heads and fold the foil up and around the heads, sealing the top.
- Place the packet on a sheet pan.
- Roast the heads until tender when pierced with a knife tip, about 45 minutes.
- Remove the packet from the oven, unwrap and let the heads cool.
- Squeeze the cooled cloves from their papery shells into a small bowl and set aside.
Cook the mushrooms:
- Preheat a 12-inch skillet over medium high heat.
- Add the canola oil and the mushrooms. Season with salt and pepper and give a gentle stir.
- Cook the mushrooms until browned on all sides, approximately 12 to 15 minutes. Be sure to stir the mushrooms every few minutes.
- Remove from heat, then stir in the lemon juice, parsley and half of the garlic cloves.
- Hold warm and prepare the bruschetta toast.
Prepare the bruschetta toasts:
- Prepare a hot charcoal fire or preheat a gas grill to high for direct cooking.
- Brush the bread on both sides with oil and season lightly with salt and pepper.
- Grill the bread until toasted on both sides.
- Remove from the grill.
Assemble the mushroom bruschetta toasts:
- Spread the remaining roasted garlic cloves onto each bruschetta toast.
- Top each toasted with some of the sautéed mushrooms.
Enjoy as a meal with a simple salad or serve as appetizers by cutting each bruschetta in half, then arrange on a platter to serve.