This Oyster Mushroom and Goat Cheese Bruschetta recipe is easy to make. The rich flavors of the ingredients don’t need much help, so I kept it pretty simple. Since it is quick to prepare, it’s perfect for adding a course to special meals, when crunched for time.
I personally would serve a creamy chardonnay with this, but a mellower red would compliment the mushrooms while not fighting with the cheese too much.
Oyster Mushroom and Goat Cheese Bruschetta
- 2 thick slices of artisan bread
- 1/2 tbs. olive oil
- 1 small clove of garlic crushed minced
- 8 oz. of oyster mushrooms
- 1/4 cup chardonnay
- 1/4 cup chicken stock
- 6-8 springs of lemon thyme
- salt & pepper to taste
- 2-3 oz. goat cheese
Baste the bread slices with olive oil and either grill or toast in the oven until crispy and golden brown.
Set the bruschetta toasts aside on a towel to retain crispness.
Add oil and garlic to hot saute pan (med-high heat)
Saute until garlic has mellowed, then add mushrooms and thyme.
Saute for about another minute, then add the wine and stock.
Stir while the liquid reduces. Once reduced by about 3/4, remove from heat and spoon over the bruschetta toasts.
Top with the goat cheese and drizzle with olive oil.
*appetizer for two or meal for one.