This simple party canape packs flavor into every bite. Food blogger Marc Matsumoto explains why buying authentic balsamic vinegar is important in a full post on the Fresh Tastes blog.
100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated
1 teaspoon fresh thyme leaves
salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon minced flat-leaf parsley
Directions
Put the oven rack in the middle position and preheat to 350 degrees F (170 C).
Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
When the crostini is done, remove the pan from the oven and give each piece a swipe with the clove of garlic.
In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.
Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.
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