Greg’s Mushroom Bruschetta
6 medium slices of good day old sourdough bread (day-old bread is actually preferred for this recipe).
- 1 / 4 cup unsalted butter
- 12 sage leaves, stemmed
- 1 large shallot, minced
- 1 / 2 cup toasted hazelnuts, hulled and chopped
- 8 oz fresh spinach, chopped
- 1# mixture of the best mushrooms you can find, brushed clean and coarsely chopped.
- Salt and pepper to taste
- 1 and 1 / 4 cup grated Gruyere cheese
Preheat oven to 425 degrees. Melt butter and a good pinch of salt in a large skillet over medium heat. Carefully fry sage leaves until they begin to darken. Remove with a slotted spoon and place on paper towels, being careful not to break them. Add shallot to pan and sauté over medium heat until soft. Increase heat to medium high and add coarsely chopped mushrooms. Sautee until all liquid given off by the mushrooms is evaporated and mushrooms begin to brown. Add chopped toasted hazelnuts and chopped spinach. Sautee until spinach is wilted. Taste and adjust seasoning. Remove from heat and allow the mixture to cool until it can be handled. Toss with grated Gruyere.
Lightly toast day old pieces of sourdough bread. Spread each slice with a thick layer of the mushroom mixture. Bake at 425 degrees for 5 to 8 minutes, or until hot and bubbly. Garnish with fried sage leaves and serve immediately.
The mushroom mixture can be made up to a day ahead of time if needed. Simply spread the mixture onto a plate or cookie sheet after removing from the heat and immediately place it into the refrigerator. Cover it tightly as soon as it is cool enough. Toss with cheese when you are ready to assemble.