Mushroom and Arugula Bruschetta
- 3 - 4 cloves garlic, peeled and smashed
- 1/4 cup good-quality olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped small
- 8 ounces mixed mushrooms, stemmed and sliced
- 1 tablespoon flour
- 3 tablespoons sherry
- 1/2 cup chicken, vegetable, or mushroom stock, warmed
- 1 tablespoon chopped parsley
- Squeeze of fresh lemon juice
- Kosher salt and black pepper, to taste
- 2 thick slices sourdough bread
- Good-quality fresh cheese, such as burrata, buffalo mozzarella, or goat
- Baby arugula or watercress, tossed with a bit of olive oil
- Sea salt and coarse black pepper, for serving
- Produce
- Baby arugula or watercress (1)
- Garlic (3 cloves)
- Mushrooms, mixed (8 ounces)
- Parsley (1 tablespoon)
- Shallot, large small (1)
- Meat
- Chicken (1/2 cup)
- Cooking & Baking
- Flour (1 tablespoon)
- Kosher salt and black pepper (1)
- Olive oil, good-quality (1/4 cup)
- Sea salt and coarse black pepper (1)
- Bread & Baked Goods
- Sourdough bread (2 thick slices)
- Drinks
- Lemon juice, fresh (1 Squeeze)
- Dairy
- Butter, unsalted (2 tablespoons)
- Cheese, Good-quality fresh (1)
- Beer, Wine & Liquor
- Sherry (3 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 5, 2012 (1 year ago).
67 people saved this recipe.
