This elegant Italian appetizer features crispy toasted bread topped with a medley of sautéed wild mushrooms and finished with a luxurious drizzle of truffle oil . Earthy, umami-rich, and beautifully aromatic, it's garnished with fresh herbs and shaved parmesan for a perfect balance of rustic charm and gourmet flair . Ideal for dinner parties, wine nights, or as an indulgent bite before a main course.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Mushroom Topping
2 tbsp olive oil
1 tbsp unsalted butter
2 cups wild mushrooms (shiitake, cremini, oyster), cleaned and sliced
2 cloves garlic , minced
1 tsp fresh thyme leaves
Salt and freshly cracked black pepper, to taste
1 tsp truffle oil (white or black, to finish)
For the Bruschetta
1 rustic baguette or ciabatta, sliced into ½-inch pieces
1 tbsp olive oil (for brushing)
½ cup shaved parmesan (or Pecorino)
Microgreens or chopped parsley, for garnish
Toast the Bread
1
Preheat oven to 375°F (190°C).
Brush baguette slices lightly with olive oil on both sides.
Toast on a baking sheet for 6–8 minutes , flipping halfway, until golden and crisp.
Sauté the Mushrooms
2
Heat olive oil and butter in a skillet over medium heat.
Add mushrooms and sauté for 5–7 minutes, until soft and slightly browned.
Stir in garlic, thyme, salt, and pepper. Cook 2 more minutes until fragrant.
Remove from heat and finish with truffle oil (do not cook the truffle oil—it loses aroma when heated).
Assemble the Bruschetta
3
Spoon the warm mushroom mixture onto each toasted bread slice.
Sprinkle with shaved parmesan.
Garnish with microgreens or chopped parsley.
Optional: drizzle a touch more truffle oil over the top for extra aroma.
Serving Suggestions
4
Serve immediately while warm with a glass of Pinot Noir or Sauvignon Blanc .
Pairs beautifully with a cheese board or other antipasti.
Works well as a vegetarian appetizer or party hors d’oeuvre.
Chef’s Tips
5
Use a mix of mushrooms for depth of flavor.
For added texture, top with toasted pine nuts or walnuts.
Try adding a thin spread of ricotta or mascarpone underneath the mushrooms for extra creaminess.
Ingredients For the Mushroom Topping
2 tbsp olive oil
1 tbsp unsalted butter
2 cups wild mushrooms (shiitake, cremini, oyster), cleaned and sliced
2 cloves garlic , minced
1 tsp fresh thyme leaves
Salt and freshly cracked black pepper, to taste
1 tsp truffle oil (white or black, to finish)
For the Bruschetta
1 rustic baguette or ciabatta, sliced into ½-inch pieces
1 tbsp olive oil (for brushing)
½ cup shaved parmesan (or Pecorino)
Microgreens or chopped parsley, for garnish
Directions Toast the Bread
1
Preheat oven to 375°F (190°C).
Brush baguette slices lightly with olive oil on both sides.
Toast on a baking sheet for 6–8 minutes , flipping halfway, until golden and crisp.
Sauté the Mushrooms
2
Heat olive oil and butter in a skillet over medium heat.
Add mushrooms and sauté for 5–7 minutes, until soft and slightly browned.
Stir in garlic, thyme, salt, and pepper. Cook 2 more minutes until fragrant.
Remove from heat and finish with truffle oil (do not cook the truffle oil—it loses aroma when heated).
Assemble the Bruschetta
3
Spoon the warm mushroom mixture onto each toasted bread slice.
Sprinkle with shaved parmesan.
Garnish with microgreens or chopped parsley.
Optional: drizzle a touch more truffle oil over the top for extra aroma.
Serving Suggestions
4
Serve immediately while warm with a glass of Pinot Noir or Sauvignon Blanc .
Pairs beautifully with a cheese board or other antipasti.
Works well as a vegetarian appetizer or party hors d’oeuvre.
Chef’s Tips
5
Use a mix of mushrooms for depth of flavor.
For added texture, top with toasted pine nuts or walnuts.
Try adding a thin spread of ricotta or mascarpone underneath the mushrooms for extra creaminess.
Wild Mushroom and Truffle Bruschetta
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