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Warm Mushroom and Goat Cheese Bruschetta Recipe


  • 1 lb mixed wild mushrooms (portabella, shitake, crimini, oyster, etc.), sliced
  • Olive oil
  • 2-3 tbs unsalted butter
  • Kosher salt and pepper, to taste
  • 1 tbs fresh thyme leaves (lemon thyme is delish!)
  • 1-2 oz local goat cheese
  • Good crusty bread (ciabatta, Italian) cut into ½” thick slices (5-6 slices total)
  • Whole peeled garlic clove

Serving:  4


To Prepare Bruschetta:

  1. Heat a large, shallow sauté pan until very hot.
  2. Add 2 tbs olive oil and 1 tbs butter along with the mushrooms – in a single layer.
  3. Season well with salt and pepper, add half of the thyme leaves, and cook over high heat for 3-4 minutes until nicely browned (careful – if there’s too much in the pan they will steam and release their water instead of getting delicious color).
  4. When done add the remaining butter and toss gently.
  5. Arrange prepared toasts on a large plate and spoon the warm mushroom mixture over the top.
  6. Sprinkle lightly with the goat cheese, and scatter the remaining fresh thyme over the top.

To Prepare Toasts:

  1. Place the bread slices on a baking sheet and drizzle both sides generously with good olive oil.
  2. Bake at 400, turning once half way, until bread is golden brown and toasty, but not too crisp (7-8 minutes).
  3. Remove from the oven and rub each bread slice with some of the raw garlic clove on one side.
  4. Enjoy!