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Mushroom Bruschetta
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| mushroom bruschetta | |
| olive oil | |
| 1/2 medium | onion |
| 1 | shallot, finely chopped |
| 8 ounces | mushrooms, sliced |
| 1/4 cup | apple juice, such as Martinelli’s |
| 1/2 teaspoon | balsamic vinegar |
| salt | |
| pepper | |
| 1 teaspoon | fresh parsley |
| Parmesan cheese, (optional) | |
| 2 large slices | artisan bread, toasted |
1. In a large skillet set over medium heat, add oil, onion, and shallots. Cook until shallots are translucent, about 5 minutes. Reduce heat to low and continue cooking until caramelized, about 5-10 minutes more. Add in mushrooms (and more oil, if needed). Let cook until mushrooms are golden, and browning around the edges.
2. Deglaze the pan with the juice and vinegar. Let boil down until reduced. Season with salt and pepper, add in parsley, and Parmesan. Spoon over slices of toast, slice, and serve.
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