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Caramelized Mushroom and Shallot Bruschetta

Caramelized Mushroom and Shallot Bruschetta

This Mushroom bruschetta blends the heartiness of caramelized mushrooms and shallots with a creamy goat cheese. Serve this at your next party and your guests will think they walked into an Italian bistro.


For the caramelized shallots

  • 3 medium shallots, thinly sliced in rings (about 1 cup)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon light brown sugar

For the mushrooms

  • 1 1/2 cups crimini mushrooms, thinly sliced
  • 1 1/2 cups white button mushrooms, thinly sliced
  • 3 tablespoons salted butter
  • 3 tablespoons dry sherry
  • kosher salt and fresh ground black pepper
  • red pepper flakes
  • 4-5 sprigs fresh thyme

For the crostini

  • 1 sourdough baguette, cut into 1/2-inch slices on the diagonal (about 20-22 total)
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic
  • 4 ounces goat cheese, at room temperature
  • Aged balsamic vinegar


  1. To make the caramelized shallots, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add shallots. Sauté until translucent, about 5 minutes. Add 1 tablespoon of water and 1 teaspoon of brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.
  2. Heat 3 tablespoons butter in the same saucepan. Add the mushrooms and cook on medium- high heat to soften, stirring occasionally. After about 8 minutes, add sherry, salt, black pepper, a pinch of red pepper flakes and 3 sprigs thyme. Continue to cook for another 5-7 minutes, or until mushrooms are slightly caramelized and soft. Add the shallots to the mushroom mixture and set aside.
  3. To make the crostini, put oven rack in upper third of oven and preheat oven to 350 degrees F.
  4. Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes.
  5. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.
  6. To assemble bruschetta, spread 1 tablespoon of goat cheese on top, spoon the slightly warm mushroom mixture on top of goat cheese. Repeat until all crostini are topped.
  7. Plate the bruschetta and sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle each bruschetta lightly with aged balsamic vinegar.

Yield: 20-22 bruschetta

Recipe and photo credit: Mushroom Council


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