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Mushroom Bruschetta

I like to make this recipe as a Cook's Treat, which is my term for a treat for the cook to enjoy while making dinner--why should it be only work? It's also a great way to keep the family at bay when dinner is nearly done. Make these first so people can grab them as they come home famished from work or school. These are also make a great appetizer for a dinner party or make smaller ones for a cocktail party.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 to 10 bruschetta
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Ingredients

1 tablespoon olive oil

2 tablespoons butter, preferably Italian or European butter

4 cups mixed mushrooms such as cremini, shiitake and oyster mushrooms, sliced or torn

3 cloves garlic, 2 cloves minced and 1 clove left whole

Salt and freshly ground black pepper

1/4 cup white wine

2 tablespoons chopped fresh parsley

About 1 teaspoon fresh lemon juice

8 to 10 slices fresh baguette or ciabatta

Directions

Special equipment:
a grill pan
  1. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter and heat until nice and hot. Add the mushrooms and cook until they develop some good color and cook down quite a bit, 7 to 8 minutes. Add the minced garlic, season with salt and pepper and cook until the garlic becomes fragrant, about 1 minute.
  2. Add the wine and cook until the wine reduces and there is no liquid visible in the pan, a few minutes. Add the parsley, the last bit of butter and a touch of lemon juice and cook the mixture long enough for the butter to melt.
  3. Heat a grill pan over high heat. Grill the bread slices until they have visible grill marks, 1 to 2 minutes per side. Remove from the pan and rub on one side with the whole garlic clove.
  4. Top each piece of the grilled bread with some of the mushroom mixture. Serve and enjoy!

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